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The One That Needs No Introduction.
The ribeye is the reason people talk about beef the way they talk about beef. Cut from the rib primal — the most naturally well-marbled section of the animal — a properly finished ribeye has fat woven through the muscle in a pattern that bastes the meat from the inside as it cooks. You can't buy that at a grocery store. You can only raise it.
Our ribeyes are cut from Two + Five Ranch show-finished steers targeting USDA Prime grade, vacuum-sealed within hours of processing, and frozen at peak freshness. Ribeyes are 1.5-inch cuts. Sold individually and in packs of two.
Suggested preparation: Cast iron at screaming hot with unsalted butter and a rosemary sprig. Let it rest longer than feels comfortable. You're welcome.
The One That Needs No Introduction.
The ribeye is the reason people talk about beef the way they talk about beef. Cut from the rib primal — the most naturally well-marbled section of the animal — a properly finished ribeye has fat woven through the muscle in a pattern that bastes the meat from the inside as it cooks. You can't buy that at a grocery store. You can only raise it.
Our ribeyes are cut from Two + Five Ranch show-finished steers targeting USDA Prime grade, vacuum-sealed within hours of processing, and frozen at peak freshness. Ribeyes are 1.5-inch cuts. Sold individually and in packs of two.
Suggested preparation: Cast iron at screaming hot with unsalted butter and a rosemary sprig. Let it rest longer than feels comfortable. You're welcome.