This beef is graded USDA Prime.
Ribeye steaks are one of the most popular and recognizable cuts of beef for good reason. These marbled steaks come from the rib section of beef and contains three tender muscles: longissimus dorsi (eye of the ribeye), spinialis dorsi (ribeye cap), complexis dorsi. Sitting between the chuck and the sirloin, ribeyes carry both rich flavor tenderness desired in a good steak.
The bone offers not just impressive visuals but provides extra flavor for the ribeye steak.
Sold as 24 oz steaks at about 1.5 inches thick.