Collection: Ribeye

The ribeye comes off the rib primal, the least-worked muscle on the steer, which is why it carries more marbling than any other steak. We cut it to order in every form: boneless and bone-in, the long-bone tomahawk, the cowboy steak, dry-aged, American Wagyu and A5 Miyazaki.

Pick your grade — Signature Gold Label is our hand-selected USDA Prime ribeye, Signature Black Label our USDA Choice — then your thickness from 1 to 4 inches. Each steak is trimmed by hand before it goes on the scale, so you pay for meat, not fat. Order by 4 PM for same-evening delivery around Roseville, or we ship it cold — Monday through Thursday in the West, Monday through Wednesday everywhere else.