Black Label Bone in Ribeye (20 ounce plus)
Our home raised Black Label Beef.
A steakhouse staple, the Ribeye is my personal favorite. We always cut our Albers Beef Ribeyes to width rather than to the ounce, a thicker steak is a better steak. Gone is the grocery store paper thin ribeye, these steaks are well marbled and perfectly cut for the true connisuer. This cut comes in packages of two and can likely serve more unless everyone at your table is a big eater, which we hope they are! Wet aged 21+ days for improved flavor and tenderness.