USDA Choice

Ribeye Filet

As low as $20.00
USDA Choice

Ribeye Filet

As low as $20.00

Hand-trimmed steaks that feature the premium center of the ribeye. No excess fat makes these a great value. Available in three sizes so it's easy to find the ribeye filet that's just right for your table.  

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Cut from the premium rib section, our ribeye filets are what most beef lovers consider the perfect balance of rich flavor and tender bite. The naturally generous marbling of this Choice Grade beef makes this a flavorful and juicy cut that is the very definition of “steak.” We hand trim these beautiful boneless cuts so they’re easy to prepare in your kitchen and perfect for the grill. Buy these steaks online for dinner to your doorstep. 

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


6 oz.$20.001
8 oz.$21.001
10 oz.$27.001-2

Perfect for: The USDA Choice ribeye filet is the ideal cut for those who want the great combination of tenderness and full beef flavor that a ribeye has to offer. These filets are steak-ready single-servings that are cut to 2 inches thick. Choice grade ribeye filets have a great amount of marbling with a rich beef flavor.

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. 




Ribeyes, including our ribeye filets, are extracted 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 complete rib primal is identified by the number 103 by butchers and meat experts. The ribeye filet is cut from the beef rib, ribeye or 112C. 

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Ribeye Filet