Wet Aged Boneless Ribeye Set
The Ribeye is cut from the rib section, which spans from ribs six through twelve. The extra marbling of the cut makes for a more succulent, juicy flavor, as compared to leaner steaks. For our Boneless Ribeye we've selected pasture raised grain finished beef raised in the heartland of the Pacific Northwest. Each steak is wet aged for a minimum of 21 days and results in a steak that is fine-grained, juicy and full-flavored with generous marbling throughout.