USDA Prime

Ribeye 1.5"

USDA Prime

Ribeye 1.5"


Treat yourself to a real steak - a USDA Prime grade ribeye. Packed with the highest amount of marbling recognized by the USDA and cut thick for a weighty presence on your grill or skillet.

Average weight: 15 oz.

You May Also Like


Make a statement with this USDA Prime ribeye steak, cut to an impressive thickness of 1½ inches. Steaks cut to a specific weight can result in varying thicknesses. This special Northwest beef ribeye is cut thick and exceeds one pound. Each of these special ribeyes include the fine grained center eye and the luxurious cap, considered to be the most tender and highly flavored portion of all cuts. Beef is graded by the USDA based on marbling and just 4 to 5% achieves the grade of USDA Prime. Treat yourself to a Prime steak and a steakhouse experience with this beautifully marbled and thick Prime beef ribeye. Buy Prime steaks online for dinner to your doorstep.

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. 




The traditional ribeye is a cross-section of the entire ribeye roll which has three major muscles. These are 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 muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

These steaks are cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. This section has a high amount of natural marbling which is a key to the amount of flavor and juiciness of a cut. 

Fast fact: The ribeye is known by many different names, including Delmonico, beauty steak and market steak. In Australia, ask for a Scotch steak. 

Our Favorite Recipes


Emmanuel Baiden

Suya Dusted Bone-In Ribeye

  • 1 hour prep, 1 hour 20 min
  • 3-5 SERVINGS

Snake River Farms and California Olive Ranch

Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette

  • 1 hour

Customer Reviews

What others are saying

You Deserve an Upgrade

Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.

Ribeye 1.5"