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Ribeye steaks are beloved by steak fans for their big beefy flavor and significant marbling (which leads to a more moist steak). Most grass fed beef isn’t heavily marbled. However, Montana Black Angus beef’s quality genetics and careful husbandry create grass fed ribeye steaks that are at least as tender, flavorful, and marbled as their grain-fed counterparts while maintaining the environmental and clean flavor benefits that grass fed beef is known for.
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: Each ribeye steak weighs approximately 8oz (half a pound) and is individually wrapped and shipped frozen. The number in each case varies with the size of your order. They have been wet-aged for 21 days for better flavor and tenderness.
Applications: Ribeye steaks are delicious grilled, pan roasted or broiled and simply seasoned at the table with freshly ground Tellicherry peppercorns and Portuguese flor de sal.
For full cooking directions describing methods used by professional chefs to achieve the perfect steak, please read three techniques for cooking steaks.
Be sure to let these steaks rest (covered in foil and on a clean plate) for about five minutes prior to serving or cutting. This allows their juices to redistribute, ensuring a juicy and flavorful steak.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
How to Store and Share: These grassfed rib eye steaks arrive frozen and individually wrapped within the case, making it easy for you to share them with friends and only thaw each steak when you’re ready to cook it. These steaks 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
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