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This is the same beef used by our top restaurant clients around the country, and now it can be your secret weapon in the kitchen. Raised exclusively for D’Artagnan, this premier quality domestic beef comes from Angus and Angus Cross cattle that roam the hills of the Northwest. A cooperative of ranchers organized to raise cattle the old-fashioned way, with attention to traceability, commitment to humane animal husbandry and an emphasis on a stress-free, natural lifestyle.
The cattle live on open pastures where they graze freely on grass and are then finished on a 100% natural, vegetarian diet of barley, corn and hay to produce a consistently marbled and flavorful meat. In keeping with the standards of the co-operative, the cattle are completely free of hormones, steroids and antibiotics resulting in a clean, healthy meat that is naturally tender and juicy.
Use our whole muscle boneless beef ribeye to hand cut steaks to your desired thickness and size. The ribeye steak is very tender, well marbled and considered one of the most exquisite cuts. Sometimes called the Delmonico, after the 19th century steak made famous at the New York restaurant of the same name, a ribeye by any other name would taste as good. Let the tenderness and texture of this beef stand on its own. Simply season with salt and pepper, grill it to rare or medium rare, let it rest, and settle in for an enjoyable meal. Invite some friends who appreciate the finer things in life.
Nutrition Facts
