Our ribeye steaks are hand selected center cut bone-in loins. Many chef’s favorite cut of beef, the bone in the ribeye allows for more flavor.

Steaks are best seared in the pan or on the grill, finished in the oven.

Keep refrigerated or frozen. Thaw in refrigerator overnight. Keep raw meat and poultry separate from other foods. Wash work surfaces including cutting boards, utensils and hands after touching raw meat or poultry. Cook thoroughly.