BUTCHER SHOP BOOT CAMP
Join us for Beef Cut Basic Training and acquire the knowledge and skill to prepare our American Wagyu beef to perfection. Those who choose to follow along will learn from the experts at Snake River Farms and from award-winning chefs like Hugh Acheson and Jamie Bissonnette.
The ribeye is considered the premier steak by beef aficionados since it is rich with intramuscular fat, tender and flavorful. The ribeye has the most marbling of all cuts, in fact, this is the area the USDA uses to grade a side of beef.
- - Cut from the Rib Primal.
- - Also the source of prime rib when the ribeye roll is cut into a roast.
- - Composed of several muscles - the eye (longissimus dorsi), the cap of ribeye (spinalis dorsi) and the complexus.
How a steak is prepared is as important as the cut you choose. Our ribeyes are cut thick, making them perfect for the Reverse Sear Method. Cook the ribeye at a low temp, then sear on a hot skillet or grill. The finished steak is pink from edge to edge with a firm, savory crust.
Hugh Acheson's Grilled Tomahawk Steak with Chimichuri and Farro Salad
Hugh Acheson put together a simple but spectacular summer meal featuring our American Wagyu Tomahawk Steak. Simply indirect grill the steak, top with Chimichurri, put the Farro Salad on the side and you’re in business.