As their name hints to, ribeyes are located beside the front ribs of a steer and are known for their full flavour and rich, tender texture. They have more marbling than a sirloin or filet mignon and offer much more flavour. These ribeyes are 100% grass-fed and finished which means that they have enjoyed their lives grazing in a pasture, rather than eating grain to pack on weight. Grass-fed beef is leaner, firmer, higher in antioxidants and vitamins, and has twice as many omega-3 fatty acids as grain-fed beef. These ribeyes are from our friends at Ferme d’ORée who take pride in raising high-quality, sustainably responsible beef without the use of antibiotics, hormones, or synthetic pesticides.

COOKING TIP: As with any steak, you’ll want to bring it to room temperature and pat it dry before cooking and let it rest for 5 minutes after cooking (no matter how tempting the smell is). We prefer this steak on the grill or a heavy skillet but it would also be fantastic cooked sous vide and then finished on the barbecue. Cook until the internal temperature reaches 130-135°F for medium-rare and serve with onions and mushrooms pan-fried in butter. Steaks are so versatile that they work great beside fries, baked potato, or shrimp!