USDA Prime

Dry-Aged Ribeye 14 oz

$69.00
USDA Prime

Dry-Aged Ribeye 14 oz

$69.00
Description

Ribeyes are known as the steak lover’s steak and this dry-aged USDA Prime ribeye holds up to the highest expectations. Each ribeye is rich with the high level of marbling that only comes from USDA Prime graded beef. Careful dry-aging concentrates the natural beef flavor for a distinctive eating experience.

Each steak weighs 14 oz.

Minimum order: 2 steaks

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Description

The Double R Ranch Dry-Aged USDA Prime ribeye steak starts with richly marbled beef and adds the flavorful element of dry-aging. The end result is a 14 oz. ribeye that rivals steaks served in the finest dining establishments in the country. The high level of intramuscular fat is a key element to creating high quality dry-aged steaks with a superior level of tenderness and distinctive flavor. Each ribeye is sourced from ranches in the Northwest and is carefully dry-aged by our partner in New York. Dry-aging concentrates the natural flavor of our beef for an elevated dining adventure. 

 

Beef Grading 101

This steak is USDA Prime, the highest level of marbling recognized by the USDA.

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 

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Meatology

Rib_chart_2021

Ribeyes steaks come from the rib primal which spans ribs six through twelve. Located between the chuck and loin primals, this section is literally at the center of the coveted “middle meats”. This is where the flagship cuts that are the foundation of steakhouse menus can be found. The ribeye filet is cut from the longissimus dorsi muscle, the large center of a classic ribeye steak.

Fast fact: The word steak is derived from the Old Norse (the language spoken by Vikings) “steik” which translates to “meat on a stick.”

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Dry-Aged Ribeye 14 oz