Our best-selling steak, and it earns it. The ribeye comes from the rib section, where the marbling runs heaviest. That intramuscular fat melts as it cooks and bastes the meat from the inside — that’s where the rich, buttery flavor comes from. If you only ever buy one cut from us, make it this one.

How to cook it: Cast iron, hot as you can get it. Salt generously, sear 3 to 4 minutes a side, add a knob of butter at the end and spoon it over. Pull at 130°F for medium-rare, rest 5 minutes. Cast iron beats a grill for a ribeye — you want that full-contact crust.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.