USDA Choice

Ribeye 1.5"

USDA Choice

Ribeye 1.5"


Our traditional ribeye is considered the "steak lover's steak" for its rich, juicy flavor. We cut these steaks to a thickness of 1.5" rather than by weight for a hearty ribeye so it sears up beautifully while maintaining a pink interior. 

Average weight: 1.2 lbs.

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This full cut ribeye will make steak purists happy with its generous marbling and rich cap. This exceptionally tender and juicy steak is rich in flavor and has a smooth texture with a finer grain than a New York. Grass fed and grain-finished, this traditional ribeye showcases the delicious difference and consistent quality of our Northwest grown beef, some of the best steaks for sale online. 

"...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. 




Ribeyes steaks come 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 word steak is derived from the Old Norse (the language spoken by Vikings) “steik” which translates to “meat on a stick.”

Our Favorite Recipes


Emmanuel Baiden

Suya Dusted Bone-In Ribeye

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

Sarah Kelly

Steakhouse Ribeye: Restaurant Steaks At Home

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

Snake River Farms and California Olive Ranch

Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette

  • 1 hour

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Ribeye 1.5"