RIB FILET

Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.

Category:

Reviews

There are no reviews yet.

Be the first to review “RIB FILET”

Your email address will not be published. Required fields are marked *

Related products

  • T-BONE

    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    Read more

  • Corned Silverside

    Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.

    Read more

  • SHANK CROSS CUT

    Flavorful, lean, and very tender when braised or cooked in liquid (stewed).

    Read more

  • BRISKET FLAT

    The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.

    Read more