Ribeye Roast - Boneless

Ribeye Roast - Boneless

5lb Roast

The Cut -

Marbled with large swaths of fat throughout. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the outer section will have a looser grain and more fat.No need to break out the fancy cooking techniques or seasonings with this impressive cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. 

The Preparation - 

The two most popular ways to prepare this cut is to smoke or Roast.  Some use just salt and pepper, some like to use a number of different spices.  One of Farmer Bryan's favorite ways of cooking the Rib Roast is to smoke it for a few hours, then slice off steaks from and sear them on the grill for a couple minutes.  He says it's one of the best steaks you'll ever have! 

The Location - 

The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Any piece of meat with the bone left in has a slightly deeper flavor than if the bone is removed. We chose to always leave it in. 

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