Double the deliciousness with the USDA Double Bone Cowboy, a steak of near intimidating proportions. Its size is the weight and thickness of two Cowboy steaks making this a gargantuan cut that leaves a lasting impression with its awe-inspiring proportions and rich flavor.
Here’s a steak for anyone who wants to make a statement. The Double Bone Cowboy is the size of two Cowboy steaks and is cut from USDA Prime beef for incredible juicy flavor and richness. Two rib bones are left in place and frenched to expose their natural glory. Only 4 – 5% of all beef in the U.S. receives the grade of USDA Prime which adds to the quality, marbling and rarity of this limited edition 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 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 12thand 13thrib. 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. Thelongissimus dorsi, or large center eye, thecomplexus, a smaller side muscle which is not always present depending on where the steak is cut, and thespinalis 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.