Ribeye Steak | USDA Prime over-300 and sashimi

and sashimi

Prime Rib is the primal cut from which Ribeye steaks are sourced

This is important information as there is little traceability to most grass fed programs and the terms "Grass Fed" and "Grass Finished" are NOT regulated by any government entity

The NY Strip Grass Fed Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs

Ribeye Steak | USDA Prime over-300 and sashimiThe king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.