Boneless Ribeye

USDA PRIME ANGUS

Among the 6th to 12th ribs, we find the best portion of the rib steak, the tender, juicy, and boneless ribeye. Also called a Spencer steak, this piece of meat is unique in its buttery flavor and innate tenderness due to its high quality marbling (intramuscular fat distribution).

Weight of product may vary slightly along the range according to availability but online orders will be charged according to the smallest weight presented in each category.