USDA Prime Boneless Ribeye Steaks | Wet Aged 28 Days Tenderloin Separate the fat from the

Separate the fat from the juices and serve as gravy for Ham

basting the meat and enhancing the flavor of an already flavorful Ribeye

you get food safety

Pre-Portioned

Reduce heat and let simmer until mixture thickens (about 5-10 minutes)

USDA Prime Boneless Ribeye Steaks | Wet Aged 28 Days Tenderloin Separate the fat from theHand Cut Boneless Ribeye Steaks from USDA Prime Grade Beef Rib Wet Aged 28 Days. The Boneless Ribeye Steak is one of the most flavorful cuts of meat because of its extensive marbling. Intramuscular fat melts down as the steak cooks, basting the meat and enhancing the flavor. That is why it is a grilling favorite. We make it better by sourcing from a small number of trusted growers, hand cutting and trimming, and flash freezing immediately after