The bone-in ribeye steak is a delicious and tender cut taken from the Rib primal. Leaving the bone in means added flavor and moisture, giving you a juicy steak with deep meaty flavor. Ribeye is best cooked with a quick, high heat method, such as broiling, grilling, pan searing, or pan roasting.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.