This is the ribeye at its best—bone-in, with the rich, marbled cap still attached for extra flavor and tenderness. A hearty, no-fuss cut that’s perfect for the grill or a slow reverse sear. Raised on pasture, full of real beefy flavor, and meant to be savored.
Recipe Idea: Grill the ribeye to medium-rare. Perfect as a stand-alone protein or served with a side of roasted root vegetables.