Our boneless ribeye steaks are cut from Angus cattle raised on our family farm in Wisconsin. Aged for a minimum of 21 days, this process helps bring out a deep beef flavor and tender texture.
This well-marbled cut is hand-trimmed to a 1.5" thickness and works well on the grill, in the skillet, or under the broiler. It’s a versatile favorite with robust taste, ideal for simple preparations.
Packaged fresh and handled with care at every step—from our pasture to your plate.
Dry-Aged Boneless Ribeye Steak
Hand-Cut, Family-Farmed, 1.5" Thick
