Compared to the NY strip or tenderloin, the ribeye has the most marbling of all the premium cuts. Cut from the front ribs of the steer, you're choosing the ribeye for juicy, flavourful bites. Like our other beef products, this mouth-watering ribeye is raised without any antibiotics.

COOKING TIP: Often considered the steak of all steaks, there are 3 things you need to do regardless of how you cook it: bring it to room temperature, pat it dry, and let it rest for 5 minutes after cooking no matter how good it smells. This tender, juicy cut belongs on the grill but can also be pan-seared and finished in the oven with garlic and rosemary. Pair it with creamy mashed potatoes and call it a night.