Bone-In Ribeye - Local Reserve
Steaks cut at 1.25". Steak Weight .85 - 1.25.
No need to break out the fancy cooking techniques or seasonings with this impressive cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the ribeye is dry-aged for at least 14 days, creating an incredibly flavorful piece of meat.
The Local Reserve label indicates this product was raised on the Light Hill farm in middle Tennessee and embodies the true farm-to-table experience.