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The rib bone left in tact provides an additional level of beefy flavor
Source: RR Ranch Signature
Perfect for high heat cooking
4 Mild Italian with Goat’s Milk Cheddar Cheese Sausages
25 DAY DRY AGED BONE-IN RIBEYE - DOUBLE R RANCH SIGNATURE Wet Steak The rib bone left inSource: RR Ranch Signature, Pacific Northwest Grading: Upper 1 3 of USDA Choice or Higher Breed: Black Angus crossed with English breeds (Hereford, Simmental) Cut Profile: Extremely flavorful and tender steak due in part to its excellent fat content, the Ribeye is fabricated from the upper rib cage along the spine. Its marbling and muscle fiber make it perfect for high heat grilling and other fast cooking methods. The rib bone left in tact provides an