Serve a ribeye steak worthy of the finest steakhouses in the country with this 20 oz. dry-aged USDA Prime ribeye steak sourced from the heart of the Northwest. USDA Prime is the top grade recognized on the USDA chart and is loaded with rich marbling for tenderness and juicy flavor.
The Double R Ranch Dry-Aged USDA Prime ribeye steak starts with richly marbled Northwest sourced beef and adds the flavorful element of dry-aging. The end result is a thick cut, 20 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.
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.Â
Meatology
The ribeye steak is cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. A full ribeye has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The cap is universally known as the single most flavorful and tender cut. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.
Fast fact: Ribeye steaks and prime rib both come from the exact same subprimal. Think of it as either a very large steak or a smaller prime rib - perfect as a holiday meal for two.
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