Thick Cut Bone-In Ribeye

This 2” thick Ribeye is a sight to behold, and extra fun to cook. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged for at least 14 days, creating an incredibly flavorful piece of meat. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.