Angus Beef Ribeye Steak, Bone-In
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In Stock
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised entirely on pasture
- 100% vegetarian diet of annual and perennial grasses and feed
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Born, raised, and harvested in the U.S.
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Cooking Methods: Pan-Sear, Pan-Roast, Grill, Broil, Sous Vide
Cooking Tips: Bring steaks to room temperature before cooking. Pan-sear ribeye in a very hot cast-iron skillet with a little oil, then baste with butter, garlic, and herbs for a deep crust and juicy center. Grill ribeye over high heat to get grill marks, then move to indirect heat to finish gently. For very thick steaks, cook low in the oven first (reverse sear), then finish with a quick, hard sear in a hot pan to form a crust. Top hot steak with a pat of our black truffle butter or make a quick pan sauce with red wine and our veal demi-glace.
Our marbled and flavorful Angus beef comes from cattle raised for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.
The Angus cattle are raised entirely on pasture, rotationally grazing on nutritious grasses and given a supplemental vegetarian diet enriched with vitamins E and A to strengthen their immune function and overall health.
The ranchers take every care to support both the health of the environment and cattle. They know exactly where each animal comes from and can track them from birth to processing, which happens at about 26-28 months of age. Each cow comes with an affidavit proving that the rancher followed the cooperative's strict protocols.
