Source: RR Ranch Signature, Pacific Northwest
Grading: Upper 1/3 of USDA Choice or Higher
Breed: Black Angus crossed with English breeds (Hereford, Simmental)
Cut Profile: Extremely flavorful and tender steak due in part to its excellent fat content, the Ribeye is fabricated from the upper rib cage along the spine. Its marbling and muscle fiber make it perfect for high heat grilling and other fast cooking methods. The rib bone left in tact provides an additional level of beefy flavor. The dry-aging process achieves a more concentrated, earthy beef flavor and also sets the stage for natural enzymes to break down connective tissue within the muscle, producing a more tender steak.
Weight: Dry Aged Bone-In Ribeye steak cuts weigh approximately 20 oz.
