USDA Prime

Ribeye 1.5" Provision Pack

$465.00 Regular Price $588.00
USDA Prime

Ribeye 1.5" Provision Pack

$465.00 Regular Price $588.00
Description

Dazzle your dinner table with 12 USDA Prime ribeye steaks. Each steak is cut a full 1.5” thick and has an average weight of 1.1 lbs. These steakhouse quality beauties are as delicious as they look.

 

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Ribeye 1.5" Provision Pack
Ribeye 1.5" Provision Pack

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$465.00

Summary

    Description

    Practice perfection and preparedness with a generous supply of USDA Prime ribeye steaks. Each impressive steak is hand cut to a full 1 ½ inches thick. Since the ribeye section tapers, the exact weight of each steak will vary but we set 1 pound as the minimum. These are full ribeyes with the center eye and cap for a steak that looks appetizing and bursts with beef flavor. Just 3% of all beef produced in the U.S. has the large amount of marbling required to be graded USDA Prime, which ensures a wealth of memorable dinners are in store.

     

    Beef Grading 101

    These 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.

    The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent 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. 

    Prime_Chart_1

    Meatology

    Rib_chart_2021

    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.

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

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    Ribeye 1.5" Provision Pack