No need to break out the fancy cooking techniques or seasonings with this cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged for at least 21 days, creating an incredibly flavorful piece of meat.
These are boned out, cut for an appetite, and packaged in pairs.
Natural Raised Hormone Free No Antibiotics