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Ribeye Filet

Ribeye Filet

Ribeye Filet

The ribeye filet is exactly that –  it is the heart of the ribeye with the cap and the exterior fat removed so the result is a  steak the approximate size and shape of a filet mignon, but with a flavor the filet can only dream of.

Size PriceQuantity
8 oz $24.00
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USDA PRIME

These ribeye filets are graded USDA Prime, the top tier of quality in the U.S. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.

HOLSTEIN CATTLE

Our ribeye filets are cut from Holstein cattle, raised in California predominantly in the Southeast corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus, which will allow for a thicker steak.

SHIP FROZEN

Flash frozen after being processed, these ribeye filets will be safe for an additional 6-7 months in your freezer, or 4-5 days in your refrigerator once thawed.

DRY AGED

Before these were processed into steaks, these ribeye filets were dry aged for 30-35 days.

 

This is really a cool steak! Perfect for those of you who love the flavor of the ribeye, but don’t necessarily want the fat that will accompany the ribeye. Another added plus is the size- will be ideal for the lighter appetite.  The steak is fairly rare because to produce it requires a loss of up to 50% of the starting weight of the ribeye. Once the cap is removed, there is too much remaining fat to be left on the rib, so all of that is removed as well. Fortunately, the cap will bear most of the cost burden, and the ribeye filet can therefore price at an attractive level.

You can find all the suggestions under the “cooking” tab,  “Steak Tips & Tricks”