Description
Traditional Cut Ribeye – Prime
The ribeye is blessed with the most natural marbling of all steaks and our Traditional Ribeyes are no exception. The eye of these USDA Prime Ribeye Steaks features fine-grained beef that has a smooth texture and deep flavor. The rich cap surrounds the eye and is considered to be the best tasting portion of the ribeye or any of the best steak cuts. Beef is graded by the USDA based on marbling and just 3% achieves the grade of PRIME BEEF. Simply stated, in the world of steaks these beautiful Traditional Ribeye's reign as king.
Treat yourself to a real steak – a USDA Prime grade ribeye. Packed with the highest amount of marbling recognized by the USDA and cut thick for a weighty presence on your grill or skillet. Click Buy Now.
Steak Temperature Guide
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
| Preference | Description | Internal Temp |
|---|---|---|
| Rare | Red center, very cool | 110°F |
| Medium Rare | Red, warm center | 120°F |
| Medium | Pink throughout | 130°F |
| Medium Well | Pink center | 140°F |
| Well | No pink | Not recommended |
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
