Ribeye
This ribeye comes from Black Angus cattle raised at McBride Angus Farm in Tennessee. The herd is grass-fed through the growing season, then grain-finished to build the intramuscular fat that gives ribeye its characteristic marbling. Each steak is dry-aged — either 21 or 28 days depending on availability — a process that draws out moisture, concentrates beefy depth, and allows natural enzymes to break down muscle fiber for a noticeably firmer, more defined texture than wet-aged beef. The longer 28-day age pushes that flavor concentration further, with a subtle nuttiness that experienced cooks tend to seek out. To cook, bring the steak to room temperature for 30 minutes, then sear in a cast-iron pan at 450°F — about three minutes per side for medium-rare. Rest the steak five minutes before slicing against the grain so the juices redistribute rather than run off the board.
~16 oz per package · $32.00 each. Packages vary slightly; charged at the average weight.
About this cut
This ribeye comes from Black Angus cattle raised at McBride Angus Farm in Tennessee. The herd is grass-fed through the growing season, then grain-finished to build the intramuscular fat that gives ribeye its characteristic marbling. Each steak is dry-aged — either 21 or 28 days depending on availability — a process that draws out moisture, concentrates beefy depth, and allows natural enzymes to break down muscle fiber for a noticeably firmer, more defined texture than wet-aged beef. The longer 28-day age pushes that flavor concentration further, with a subtle nuttiness that experienced cooks tend to seek out. To cook, bring the steak to room temperature for 30 minutes, then sear in a cast-iron pan at 450°F — about three minutes per side for medium-rare. Rest the steak five minutes before slicing against the grain so the juices redistribute rather than run off the board.
- Cut
- Ribeye
- Category
- Steaks
- Raising
- Grass-fed, Grain-finished
- Breed
- Black Angus
- Aging
- Dry-aged 28 days, Dry-aged 21 days
- Origin
- Manchester, TN
- Packaging
- Vacuum-sealed, flash-frozen