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USDA Select

Ribeye Steak

    

This is steak for steak lovers. Dry aging for 28 days creates tender meat and deepens the already rich flavor, topped by the jewel of the ribeye crown.  

Dry aged for 28 days. 

Ships frozen with an average weight of 1.5 lbs.

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Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Grill It

Sous Vide It

Smoke It

Sear It

Cooking Instructions

The ribeye has three main parts: the longissimus dorsi, or the eye of the ribeye; the spinalis, or ribeye cap or crown; and the complexus, which may or may not be present.  

To cook a piece of meat this spectacular, simple is better. Always ensure your steak is fully thawed and at room temperature before cooking. Simple kosher salt and a little black pepper are all you need—let the marbling shine.  

This cut benefits from some gentle cook time to render the fat and a hot finish, so you can pick your method. Just make sure you give it time to rest! A ribeye steak medium rare temperature is between 130° and 135° F. 

Slickhorn Style: Brown Butter + Bourbon Compound Butter 

Serve It With: Grilled Corn and Tomato Salad  

Pair It With: Cabernet Sauvignon or Smoky Bourbon    

Where am I from?

Rib Primal

The rib primal is near the…ribs! You guessed it. The muscles in this primal are used for support and located between the chuck and loin. The meat in this primal is deeply marbled and delicious. 

Field to Table
Ethically Raised