100% Grass-Fed Ribeye Steak

100% Grass-Fed Boneless Ribeye Cut from the rib primal at 8oz, this boneless ribeye carries the marbling this cut is known for — good fat distribution through the muscle, not just a cap around the edge. It's the steak you sear hot and eat simple. Grass-fed and grass-finished, start to finish. No grain at any point in the animal's life. That matters for a ribeye specifically — the marbling profile and flavor come from a full-life grass diet, not just a finishing window. How to Cook It Best reverse-seared or pan-seared in a heavy skillet. Bring to room temperature before cooking. Sear hard for a crust, pull it a few degrees before your target — carryover heat finishes the job.The Maker This ribeye comes from a single, multigenerational family farm in Indiana — grass-fed cattle raised the same way this farm has raised them for generations. It's processed by an independent regional processor we work with directly, not a commodity packing operation. Small volume, traceable back to one place. Ingredients 100% grass-fed, grass-finished beef ribeye. No other ingredients. Frequently Asked Questions Is this ribeye grass-fed and grass-finished? Yes, both. This animal was raised on grass its entire life, with no grain at any stage. Is it boneless, and how thick is the cut? Yes, boneless, 8oz per steak. [VERIFY: standard thickness in inches — worth stating since it affects cook time guidance.] How does it arrive, and how do I store it? Shipped frozen and vacuum-sealed. Keep frozen until ready to cook; thaw in the refrigerator 24–48 hours before cooking for best results. What's the best way to cook a grass-fed ribeye? Grass-fed, grass-finished beef cooks faster than grain-finished beef because it carries less fat overall — pull it off the heat a little earlier than you would a conventional ribeye to avoid overcooking. Does this fit a keto, paleo, or carnivore diet? Yes. A single-ingredient grass-fed, grass-finished ribeye fits keto, paleo, carnivore, lion, and Whole30 eating without modification.