The beef ribeye steak is derived from the sixth to the twelfth rib and comes with many white lines of intramuscular fat. These repetitive white lines help create the ribeye pattern, which the cut is known for. Many chefs suggest cooking the ribeye at least medium rare, giving enough time to cook the fat and spreading its flavor to the entire meat. Not giving enough cooking time may result in a tough, chewy ribeye that may be hard to chew.
Recommended Recipes For Beef Ribeye Steak:
- Classic Grilled Ribeye with Herb Butter
- Pan-Seared Ribeye with Garlic and Rosemary
- Broiled Ribeye Steak with a Balsamic Glaze
Our meats are frozen right after slaughter so bacterial growth is neutralized and freshness and nutrition are locked in. They also go through a process that has passed the Hazard Analysis Critical Control Point System. The HACCP is an international, preventive quality management system designed to identify and prevent any potential hazards in food.
You can browse the rest of our pork, beef and chicken products from our online meat store so you can buy fresh quality meats online.
WEIGHT DISCLAIMER
Please allow for a slight variation (+/-) in the weight of some of our fresh meats from those published as final weight will depend on the size of what’s available from the time of your purchase. Our selling prices, however, are fixed given the limitations of selling thru an online platform though we make an effort to get as close as possible to the higher published weights.
Reviews
There are no reviews yet.