Double R Ranch

 

Traditional Ribeye - USDA Prime - 1.5" Cut

Make a statement with this USDA Prime ribeye steak, cut to an impressive size of 1 ½ inches thick. Steaks cut to a specific weight can result in varying thicknesses. This special Northwest beef ribeye is hand cut to an exact 1 1/2 inch size with weights that exceed 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 3% achieves the grade of PRIME BEEF. Treat yourself to a steakhouse experience with this beautifully marbled and thick ribeye.

Traditional Ribeye - USDA Prime

$42.00

Availability: In stock

  • Grade: USDA Prime
  • Miniumum weight: 1.1 lbs.
  • Cut 1.5" thick
  • Wet-aged 21+ days for improved flavor and texture 
  • Each Traditional Ribeye is hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

 

Traditional Ribeye - USDA Prime - 1.5" Cut

Make a statement with this USDA Prime ribeye steak, cut to an impressive size of 1 ½ inches thick. Steaks cut to a specific weight can result in varying thicknesses. This special Northwest beef ribeye is hand cut to an exact 1 1/2 inch size with weights that exceed 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 3% achieves the grade of PRIME BEEF. Treat yourself to a steakhouse experience with this beautifully marbled and thick ribeye.

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Review(s)

  • Superb with a capital S

    Once again, a terrific piece of meat, arrived beautifully packaged, nicely cut, from a great source.

    This ribeye was grilled over Japanese binchotan charcoal, alternating between cast iron skillet and direct heat.

    Superb.....

    Posted 7/8/2020 by

  • Prime Ribeye Is Tops

    Ordered a dozen and have cooked them all in cast iron pan/oven. Added a touch of truffle butter at the end and they are far superior to what you get at the “best” steakhouses.

    Posted 6/7/2020 by

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