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If you like flavorful, juicy steak, you probably love ribeye. It’s known for its rich marbling of fat, which is the main reason the steak remains so deliciously tender when cooked. This boneless cut from the center of a cow’s rib section is, as implied by the name, the best meat from the rib streak.

What follows here is a ribeye showcase! We’re taking the opportunity to show you how we process the ribeye after we get the steak from one of our local providers. We get steak alternately from Hart Farms or Grass Run Farms.

1. The Complete Steak

Top of the ribeye

Bottom of the ribeye

2. The First Cut

3. Most Exterior Fat Removed

Note the lovely marbling that remains!

Grass-fed beef has whiter marbling than corn-fed beef

4. The Final Cut

The first cut is halved into 6.5 to 7 oz portions.

Each serving portion is the same size and has roughly the same amount of fat…

…even though the nature of the ribeye means that one cut ends up with the central “eye”.

5. Cooked, Plated, and Ready to Eat

When cooked, the marbling will simply melt deliciously into the meat!

…now who’s ready for a steak dinner?

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