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This Grain-Finished Angus came back from the butcher with such beautiful marbling, that it deserves its own category. Think steakhouse premium or High Prime cuts – but now, in your kitchen. 


You can't go wrong with this combination of robust flavor and tenderness. We leave the bone in for added flavor, plus it looks cool and provides a great handle for gnawing.


All of our ribeyes are dry aged for a minimum of two weeks and then cut between 1" and 1.25" inches thick for the best cooking results...and so you don't have a flimsy steak. The Ribeye is made up of three distinct muscles, each with their own texture. 


All steaks are vacuum sealed before being flash frozen for optimal freshness. 

Bone In Ribeye Steak - Premium ANG Grain


    For info on some of the breeds we offer,

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