Grass-fed Rib Eye

From the Rib

 

The Rib Eye SteakĀ is cut from the front ribs in front of the sirloin. Called a Rib Eye because the meat is cut away from the rib bone.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare are most to appreciate the flavors.

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