Bone-In Ribeye Steaks


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You need a big appetite to polish off this monster steak!

Every bite of this tender steak will seem to melt in your mouth.    Brimming with “bone-in” flavor, this 1 ¼ ” thick steak is big enough for two, or for the extra hearty appetite.

Choose 4 or 8-18 oz. USDA Choice Bone-in Ribeye Steaks


Always shipped frozen inside a reusable insulated cooler packed in dry ice.


Earn up to 259 Points Points.

Earn up to 259 Points Points.

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The ribeye comes from the loin muscle  that stretches along the spine from the base of the neck to the hip, outside of the rib cage. They are cut from the top of the muscle, just behind the shoulder.  Because this muscle is less often used than the shoulder, or round loin steaks particularly tender,  The ribeye has a more decadent flavoring of richness and butteriness, whereas the strip  steak features more of a straightforward meat flavor.  Another benefit to this particular cut of meat is the bone.  Not only does the bone add flavor, but it also effectively bastes the steak from the inside during cooking as the moisture in the bone evaporates. You are going to love this king of steaks

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4-steaks, 8-steaks


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