Bone-in whole ribeyes (aka export ribs) are the full (lip-on) muscle that ribeye steaks are cut from. The included rib bones give the cut structure, a striking presentation, and are believed to provide additional flavor. These ribeyes have been processed so that they can be roasted whole as a standing rib roast or easily sliced into individual ribeye steaks.
Ribeye steaks and roasts have an excellent, boldly beefy flavor that makes them in high demand at top steak houses. No fancy sauces are necessary – some salt and a few grinds of pepper are all a ribeye needs to shine.
Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass-fed beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.