Ribeye - Cowboy Cut

Ribeye Steak – Cowboy Cut – This thick, bone-in ribeye is cut from the rib section of our 100% grass-fed Hereford cross cattle. The cowboy cut includes the rib bone for added richness and an impressive presentation, while the ribeye itself is known for its generous marbling and juicy texture. It delivers a bold, savory depth with a satisfying bite and is best cooked hot and fast. A true centerpiece steak, made for grilling, sharing, and slowing down a bit at the table.

What makes grass-fed beef a good choice?

Our Hereford cross cattle are pasture-raised, grass-fed, and grass-finished on our farm. They spend their lives grazing open fields, eating only grasses and forages, never grain. That diet and lifestyle produce beef that’s leaner, nutrient-dense, and deeply flavorful. These cattle are part of our regenerative system, rotating across pasture alongside our pigs and poultry to build soil health and long-term resilience.

Cooking Tips:

• High Heat: Cowboy ribeyes do best with strong heat. Grill or sear in cast iron for a well-developed crust.
• Keep It Simple: Salt generously and let the steak shine. Finish with butter or herbs if desired.
• Rest Well: Let the steak rest before slicing to keep it juicy. Slice off the bone and serve.

Recipe Ideas:

1. Grilled Cowboy Ribeye – Season simply, grill to medium-rare, rest, and slice for sharing.

2. Cast Iron Ribeye – Sear hard, baste with butter and herbs, and finish in the oven if needed.

3. Steakhouse Night at Home – Serve with roasted potatoes, greens, and a simple sauce or compound butter.

4. Ribeye for a Crowd – Slice and serve family-style with seasonal sides.

A bold, classic cut with plenty of presence. Jake’s Cowboy Cut Ribeye is the kind of steak you plan a meal around.