The cut you order when you know what you're doing. Same muscle as a ribeye, but bone-in — and the bone matters. It insulates the meat as it cooks, keeps it juicier, and adds flavor you can't get any other way. Heavy marbling, big beefy flavor, and a fat cap that crisps up like nothing else on the grill.
Most people default to ribeye because that's what restaurants list. The rib steak is what people who actually cook reach for. Hard to mess up, hard to beat.
Dry-aged Hereford beef, raised on our farm in central Ohio. Vacuum-sealed and frozen for your freezer.
The cut you order when you know what you're doing. Same muscle as a ribeye, but bone-in — and the bone matters. It insulates the meat as it cooks, keeps it juicier, and adds flavor you can't get any other way. Heavy marbling, big beefy flavor, and a fat cap that crisps up like nothing else on the grill.
Most people default to ribeye because that's what restaurants list. The rib steak is what people who actually cook reach for. Hard to mess up, hard to beat.
Dry-aged Hereford beef, raised on our farm in central Ohio. Vacuum-sealed and frozen for your freezer.
