GRASS Finished Boneless Ribeye

What it’s good for:

Grill it over medium-high heat, about 4-6 minutes per side for medium-rare depending on thickness. Pan-sear it in cast iron with butter. The marbling means it’ll stay juicy even if you cook it a touch past medium. Broil it in the oven if you don't feel like firing up the grill. Reverse-sear it if you want to get fancy, it’s your choice. 

Ribeye is one of the more forgiving cuts because it has good fat marbling running through it. That fat keeps the meat moist and adds flavor. Let it come to room temperature before cooking (about 30 minutes), and let it rest 5 minutes after cooking before you cut into it.

The difference you'll notice? Clean, beefy flavor without any gamey notes. Good bite and texture too, not the mushy stuff you get from feedlot beef. The marbling gives you that rich, buttery quality ribeye is known for. Season with just salt and pepper. Ribeye has enough flavor on its own that you don't need much else.

Good for Friday night dinner or when you want something a little nicer than ground beef. It’s pretty hard to screw up. 

Here’s what you’re getting: 

This ribeye comes from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means the cattle never get grain. This gives you the clean, mineral-rich flavor that comes from a 100% grass diet. 

What’s even better? That life on pasture means you’re getting better nutrition, such as higher levels of omega-3 fatty acids from regenerative farming practices like rotational grazing, which is better for them and better for the soil. 

Ribeye comes from the rib section of the animal. It's got natural marbling that makes it tender and flavorful. Even grass-finished ribeye has good marbling, though it won't be quite as heavy as grain-finished. The grass finishing adds depth to the flavor. Slightly earthier and more mineral notes alongside that rich, beefy taste.

How you store it: 

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you’re in a hurry (just keep it in the sealed package). Once thawed, cook within 1-2 days. You can refreeze if plans change, though the texture might be slightly different when you cook it later.