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Ribeye

 

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Cut from the heart of the rib, the ribeye is bursting with flavor and optimal tenderness.

The bone-in ribeye, commonly referred to as the "Cowboy" steak, is a steakhouse staple in many markets; flavor, tenderness and supreme palatability.

The Tomahawk Ribeye (shown above) features a long bone reminiscent of early steakhouse offerings. This cut has a plate presentation unlike most steak options and is often featured as a steak for two...a true steak connoisseurs' steak.