Grass-Finished Ribeye Steak (Bone-in)

We like big flavor (and we cannot lie).

Our bone-in Ribeye is the heavyweight of the steak lineup — rich, juicy, and deeply satisfying. Cut from pasture-raised, grass-finished cattle and dry-aged 14 days, it delivers the kind of flavor that only comes from time and proper handling.

Why bone-in? The bone and marbling work together as it cooks, helping retain moisture and build flavor right on the surface of the steak. It also adds a bit of thermal “cushion,” giving you a slightly more forgiving cook if things get a little distracted at the grill.

Big, bold, and hard to mess up.
Sold individually.