Bone-In Ribeye (Per Pound)

Ribeye is the steak-lover’s steak. Cut from the rib section of the steer, it’s well-marbled with fat (which means lots of beefy flavor) yet also incredibly tender.  Ribeye works best with quick, high-heat cooking methods, like pan-searing, broiling, or grilling directly over the heat source.  D’Artagnan’s ranchers commit to a strict protocol of humane animal care, so you know the cattle are pasture-raised on a 100% vegetarian diet, without antibiotics, hormones, or steroids.