Rib-eye Boneless

Rich, tender, and heavily marbled, this cut comes from the rib section and is known for its buttery texture and bold flavor.

Best for: Grilling or cast iron searing
Cook tip: High heat and simple seasoning, cook to medium-rare for best flavor
Marbling: High

Grass-fed, grass-finished beef raised right here in North Texas. No hormones. No antibiotics. Final weight may vary slightly — we always aim to meet or exceed listed weight.