Grass-fed Beef Ribeye

One of the finest roast cuts available, the standing rib roast is as impressive as it is flavorful. These boneless grass fed ribeyes offer the same meat, but with the bones removed. In addition to roasting whole, they can also be cut into individual ribeye steaks (aka “prime rib”).

Montana Black Angus Beef is free range beef in the truest sense of the word, raised on the expansive open Montana range with minimal human contact. Read Why “Free Range” Doesn’t Do Montana Black Angus Justice for more details.

Cattle raised in many other states in the United States must be heat tolerant breeds, which do not produce the best tasting beef. The cooler weather in Montana is ideal for raising Black Angus cattle, regarded to be one of the best breeds for quality beef. Why Angus Cattle are Special.

The Stenburg family has worked for generations to raise the finest grass-fed beef available though careful breeding. The quality of their line’s genetics is such that the lead Stenburg bull is ranked fourth in the world. Why Excellent Genetics = Excellent Beef.

No growth stimulants, hormones, or antibiotics are used in the production of this beef. These cattle are fed a 100% grass diet, free from corn or grains. Read The Different Ways Cattle are Raised to see how Montana Black Angus Beef’s husbandry excels compared to other varieties.

Specifications: These boneless grass fed beef ribeyes weigh an average of 14lbs each and ship frozen and individually wrapped. They have been deboned, but the “lip” or tail end of the cut has been left on. Most of the surface fat and outer connective tissues have been removed for your convenience. They have been wet-aged for 21 days for better flavor and tenderness.

Applications: Ribeyes and rib eye steaks are most commonly dry roasted after being simply seasoned with salt and pepper. They are often served with a light jus or gravy and horseradish, but you could try substituting grated fresh wasabi rhizomes for a more complex flavor and less potent heat.

Recommended Cooking Temps:

Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

Larger cuts of beef (like ribeyes) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.

If using steaks, rest for only 5 minutes.

How to Store and Share: Each grassfed ribeye is individually wrapped, making it easy (depending on the size of your order) to split cases with friends or family. They should be kept frozen until you are getting ready to cook them, as thawing and refreezing can damage the meat’s texture and flavor. For thawing tips, read Safely Defrosting Food.

Origin: Montana

Shipping Method: Fedex Overnight