Check Out USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1"Thick

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1"Thick Quality Best

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1"Thick Overview

USDA Prime 21 Days Aged Boneless Beef Rib Eye Steaks. The rib eye or ribeye, is a beef steak from the beef rib. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorsome. The ribeye can be cut boneless or bone-in; a "bone-in rib eye" (sometimes called a "cowboy rib eye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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*** Product Information and Prices Stored: Nov 25, 2011 21:18:11

Check Out USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick Review

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick Feature

• The fillet is considered to be the most tender cut of beef
• Always fresh, never frozen
• Weighs 6 ounces and is a inch thick

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick Overview

USDA Prime 21 Days Aged Beef Loin Filet Mignon Steak. Avg. weight is 6 oz. per inch thick. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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*** Product Information and Prices Stored: Nov 11, 2011 23:39:04