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BUTCHER’S LESSON: The Flat Iron comes from the shoulder
Average 8-12 oz each
Stretch your limits a bit
This steak is well-marbled which means it’s got plenty of flavor
leave a little pink in the middle (cooking to medium-rare
Ribeye, Boneless Grind BUTCHER’S LESSON: The Flat IronGrass fed, grain finished and locally sourced Pennsylvania beef. WHY WE LOVE IT: In our restaurant life, the ribeye is the most sought out cut we have. It's tender, but has some chew to it. Since the ribeye contains a couple different muscles, it packs a big flavor punch. Arguably, the best part of the ribeye is muscle that sits on the top of the ribeye, the spinalis dorsi but it's all good if you ask us! 16 oz. per pack Boneless Frozen Shelf life:
US$ 53.33
US$ 32.00
US$ 48.33
US$ 36.67
