Dry Aged Steaks

Boneless Ribeye

Buttery, heavily marbled, the flavor champion of the case.

What makes it unique

Cut location
What it means
Rib primal (6th to 12th), bone removed.
Why it matters
Same muscle as prime rib, trimmed for quick cooking.
Heavy marbling
What it means
Dense intramuscular fat.
Why it matters
Self-bastes for juiciness and buttery flavor.
Ribeye cap (spinalis)
What it means
Outer crown muscle, loose grain.
Why it matters
Extra-tender, intensely beefy bites.
Uniform thickness
What it means
1.25 to 1.5 inch, 10 to 16 oz typical.
Why it matters
Easy to hit perfect medium-rare.
No bone
What it means
Pure muscle.
Why it matters
No carving; faster, even cook.
Balanced texture
What it means
Tender with plush mouthfeel.
Why it matters
Luxurious bite without mushiness.

Trait	What it means	Why it matters
Cut location	Rib primal (6th to 12th), bone removed.	Same muscle as prime rib, trimmed for quick cooking.
Heavy marbling	Dense intramuscular fat.	Self-bastes for juiciness and buttery flavor.
Ribeye cap (spinalis)	Outer crown muscle, loose grain.	Extra-tender, intensely beefy bites.
Uniform thickness	1.25 to 1.5 inch, 10 to 16 oz typical.	Easy to hit perfect medium-rare.
No bone	Pure muscle.	No carving; faster, even cook.
Balanced texture	Tender with plush mouthfeel.	Luxurious bite without mushiness.

Ready to cook Boneless Ribeye?

Order pasture-raised, dry-aged boneless ribeye direct from our farm.