While Beef Tenderloin might be at the top of the list when it comes to lean, sexy tenderness, it just very well might be, that the Ribeye Steak, is truly king when it comes to flavor and value.
Located adjacent to the ever-popular N.Y. Strip, which is the loin end of the animal, the Ribeye, as the name suggests, is just a few “houses” down.
It is, in effect, the same muscle, with a larger “Eye”.
If you love Roast Prime Rib, this is it, in steak form and it is available both bone-in, and boneless.
The Ribeye, is considered one of the more tender cuts of beef and, as such, can be cooked in any number of methods recommended for these types of meat, including: grilling, pan-searing and broiling.
For more information on these cooking methods, and other tender cuts of beef, check out these Cattleman’s Blogs and resources:
Know Your Steaks
How to Cook Your Steaks Like the Pros!
Steak Toppers, Good Made Great
Another HUGE, (and we do mean huge), is a steak who’s recently established itself as a beef connoisseur’s “heaven” on a plate (or platter in this case).
The Tomahawk.
tomawahk steak on black stone board
Cut from the Rib, this steak’s calling card is its long rib bone which is left attached to the Ribeye, and trimmed to create what looks like a tomahawk (hatchet).
Typically, the Tomahawk is a rather thick cut and is generally char-grilled or char-broiled since its long bone makes it difficult to allow this cut to be placed in a pan to sear.
Tomahawk steaks are impressive, and, on the pricy side in restaurants, but are a VERY good value when purchased at Cattlemans and grilled at home.
They’re a very “manly” steak so you can be sure we’ll have a good supply of them ready for Father’s Day weekend.
Likewise, our boneless Ribeyes as well as all of your favorite cuts of beef will be on full display.
Lastly, if you’re looking for a REAL value, consider picking out one of our Boneless Ribeye Primal Cuts, then stop by our butcher’s window to have it cut in ANY thickness you prefer.
It’s a free service and one not available in many of our local markets nowadays.
