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.
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.Â
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"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
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 ribeye 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.
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.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
What is Double R Ranch Beef?
Named after our founder, Robert Rebholtz, Sr., it represents the heart and soul of our company. The Double R Ranch brand is our premium USDA Choice and USDA Prime beef. Raised in the Northwest, Double R Ranch cattle are grass fed and grain finished with a flavor as bold as the west.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.
55 Years of Experience
Family Farm Raised
From the Heart of the NW
