We carve our ribeye steaks from hand selected whole loins. We choose highly marbled pieces that makes a ribeye what a ribeye should be.

Steaks are best sauteed or grilled and 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.