Prime Rib Bone-in | Grass Fed USDA Prime you’ll never look at the

you’ll never look at the grocery store version the same way again

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs

Bound together with mayonnaise

They are individually packaged rather than vacuum-sealed to preserve their natural form

Prime Rib Bone-in | Grass Fed USDA Prime you’ll never look at theThe Prime Rib primal cut is where we find the most tender, flavorful and desirable steaks in a steer cow. In layman's words, the Prime Rib is where the flavor is at. The Prime Rib is the undisputed KING of large cuts of beef. Prime Rib is consumed heavily around holidays, but its an extremely versatile cut of beef and can be cooked in many different ways. More importantly, Prime Rib is the most eye catching, mouth watering piece of beef you can serve