Beef Ribeye Steak

Our Boneless Ribeye comes from the rib section of the cow — specifically ribs 6 through 12 — where the meat is naturally tender, well-marbled, and rich in flavor. This prime area yields the iconic ribeye steak, known for its generous fat cap and juicy, buttery texture that melts with every bite.

Raised right here on our own ranch, this Angus / American Wagyu cross combines the bold, beefy depth of Angus with the luxurious marbling of Wagyu. Every steak is a testament to the care we put into our herd. From pasture to plate.