Beef Boneless Ribeye
Wagyu-Angus raised. Rich, juicy, and full of flavor.
Average Size: Approximately 0.8–1.6 lb per steak
 
Cut from the rib primal, the Boneless Ribeye showcases abundant Wagyu-Angus marbling for a buttery, tender bite. Without the bone, it cooks quickly and evenly in cast iron, on the grill, or under the broiler—delivering a steakhouse crust with a rosy, succulent center.
 
Key Benefits:
Exceptional marbling delivers luxurious tenderness and rich, beef-forward flavor
Boneless convenience makes cooking, slicing, and portioning effortless
Versatile for grilling, pan-searing, or broiling with consistent results
Thick-cut steaks develop a great crust while staying juicy inside
 
Health Benefits:
High in complete protein to support strength and recovery
Rich in heme iron, zinc, and B vitamins for energy and immune function
Satiating natural fats from fine marbling
Fits whole-food, low-carb, and performance-focused eating styles
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook whole-muscle beef to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For best steak texture, aim for 130–135°F (medium-rare), then rest before slicing