USDA Choice

Cowboy Steak

USDA Choice

Cowboy Steak


Ribeyes are a steak fan’s best friend. We’ve improved on the classic ribeye by leaving it as thick as the rib bone just like cowboys might cut their steak on the back 40. This huge bone-in steak is cut from our USDA Choice beef for excellent quality and outstanding value.

Average weight: 2 pounds.

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If you rate the ribeye high on your favorite steak scale, our USDA Choice Cowboy is a bone-in ribeye that ranks near the top. Like our other Cowboy steaks, this version is cut the full width of the rib bone to produce a steak that will serve two or more. Our USDA Choice beef is sourced from the heart of the Northwest and offers good marbling, flavor and excellent value for this hard-to-find steak.

This steak is a natural product and the weight can vary by +/- .25 pounds. 

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA

Beef Grading 101

This steak is USDA Choice, the second 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 Choice is the second highest level

The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.

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. 




The cowboy 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, like the cowboy steak, 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 the cowboy cut as either a very large steak or a smaller prime rib - perfect as a holiday meal for two.

Our Favorite Recipes


Sarah Kelly

Steakhouse Ribeye: Restaurant Steaks At Home

  • 30 minutes, up to 24 hours prep
  • 2 - 4 SERVINGS

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Cowboy Steak