Bone-In. Full Flavor.
The cut you cook when you want a real steak.
This bone-in rib steak brings big flavor and old-school appeal. The bone adds depth, while grass-finished beef delivers a clean, beef-forward taste without excess grease. This is a steak for folks who appreciate tradition and a solid sear.
Best Cooking Practices:
Sear hard over high heat, then finish gently. Great on the grill or in cast iron. Keep it simple—salt, heat, and patience.