A ribeye steak is a familiar cut of meat. It's probably the most popular steak on the menu of any steakhouse. A ribeye steak is cut from an area of the cow's rib cage called the ribeye. Ribeyes are cut from the center of the rib cage, where the muscle is the thickest. This cut makes the ribeye steak one of the most tender and flavorful cuts of beef.
Ribeye steaks can be sold with the bone in or removed and are easily identified by their fat marbling and larger pockets of fat. The central part of the meat is also characterized by its finer grain along the center of the cut.
What Makes A Ribeye Steak Different?
Ribeye steaks are cut from the center part of the cow. The fat found in this section of the cow is much more tender and juicier than the fat surrounding the outside cuts of the cow, giving it a deeper, richer flavor than other cuts of steak.
The amount of marbling will vary depending on the breed of cattle. If you’re looking for the most tender and buttery ribeye steak of all, our A5 Grade Japanese Ribeye steaks are without a doubt a must try. Below you’ll find ribeye steaks available across all of our collections including our Santa Carota Carrot-Fed line exclusively sold by Holy Grail Steaks.
Looking for more info? Read Your Guide to Cooking the Best-Tasting Ribeye Steak
Upper Prime Black Angus Prime Rib Roast
Most “prime” rib roasts aren’t graded USDA Prime at all. In fact, the term “prime rib" is an old grandfathered term having nothing to do with the grade or how well marbled the beef is. Not only are Holy Grail’s Prime...
Sendai Japanese A5 Wagyu Ribeye Steak
Product Description Next to Hokkaido, Sendai beef is one of the northernmost situated beef producers in Japan and home to the Wagyu Olympics. Here cattle feast on the once legendary and now recently revived Sasanishiki rice stalks along with barley...
Tajima American Wagyu Ribeye ~16oz
Product Description This top-end program layers Angus cattle with full-blood Wagyu genetics. The cattle are fed a Japanese Wagyu diet with Midwest ingredients for two to three times longer than commercial cattle, resulting in a steak that has superior marbling and...
Tajima American Wagyu Ribeye - 6-Pack
Hand selected at harvest and perfectly aged, these steaks are the pinnacle of the American-raised Wagyu world. A perfect cut for those of you who want an experience that falls somewhere in-between A4 and A5 Japanese Wagyu, about 7-8 BMS...
Tajima American Wagyu Prestige Ribeye
Product Description For those seeking the buttery, umami flavors of Japanese Wagyu matched with the bold, beefy flavors of American-raised beef, this is may well be the perfect steak for you. Expertly butchered, this boneless ribeye cut is excellent on...
BMS 12 Ogata Farms Maesawa Beef Ribeye
Product Description Maesawa Beef from Ogata farms represents the highest quality of beef from Japan and dining on Wagyu from this farm is considered a rarity. Ogata farm has worked hard over generations to earn their reputation as a top...
Upper Prime Ribeye 6-Pack
Simply the best USDA Prime Beef in the country, this flight of 6 ribeyes will delight a crowd or keep your freezer stocked if you are less inclined to share (we wouldn't blame you if you kept them to yourself). The...
Santa Carota Carrot Finished Cowboy Hawk
Introducing the newest product in our Santa Carota portfolio: cowboy hawks. These cuts are bone-in ribeyes, but they contain more meat than a traditional ribeye and have a frenched bone that imparts flavor and quite frankly just looks impressive. Think...
Great American Smoke & Grill Flight
Break out the smoker and grill for the most memorable weekend cookout. Our Kurobuta Pork Loin Roast is perfect for low and slow cooking. It's lush marbling results in the most tender and juicy pulled pork. Tajima steaks are the...
Barbecue Bible Ultimate Flight
If you're looking for the Best, look no further than this flight. With enough burgers to please a crowd and ribeyes for a more intimate meal we've got you covered. At your next cookout put those BBQU skills to work...
Akaushi American Wagyu Ribeye ~ 16oz.
Product Description Certified Akaushi, meaning red cattle in Japanese, perfectly blends the intense beefy flavor of Prime Angus with the succulence of Wagyu. These ribeyes combine "fork-tenderness" with a lush, beefy flavor, and a melt-in-your-mouth disposition. They perform well with...
Upper Prime Black Angus Dry-Aged Ribeye
Product Description **30+ Day DRY-AGED** The vast majority of "Prime" steak today is what we consider "lower Prime" or, as the US Department of Agriculture puts it, "at least slightly abundant marbling". This explains the rapid growth in the availability of USDA...