Steak sliced from the rib primal with rib bone attached.In the United States,the term rib eye steak is used for a rib steak with the bone removed;however in some areas,the outside the U.S.,the terms are often used interchangeably.The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone-in rib eye.The rib eye or "ribeye" was originally the center best portion of the rib steak,without the bone.It is both flavorful and tender (considered most flavorful cut),coming from the lightly worked upper rib cage area.Its marbling of fat makes it very good for slow oven roasting and grilling.
Our Black Angus beef is 100% grass fed and finished in the fields of our farm, as nature intended. Our herd is 100% hormone, antibiotic and steroid free. The cattle are moved to a different field on a regular basis to eat the best grasses and only drink fresh well water. Our Black Angus beef is certified grass fed, USDA approved and Animal Welfare Approved.