A boneless ribeye from Beaty Farms’ family-raised Brangus cattle in Aubrey, Texas. Known for its generous marbling, tenderness, and rich beef flavor, ribeye is the kind of cut that needs very little help becoming the center of the meal. Sourcing & practices Beaty Farms’ story stretches back more than 150 years, when John Alexander Beaty brought his family’s farming legacy from Virginia to Aubrey in 1870. Today, the farm is seven generations deep, with four generations still living along the same road and much of the family remaining on the original Beaty land. Their cattle are Brangus—⅝ Angus and ⅜ Brahman—combining the marbling and tenderness associated with Angus cattle with the hardiness of Brahman. The cattle are born and raised on the Beaty farm, spending the majority of their lives grazing wide-open pastures that are rotationally managed to encourage healthy growth and reduce overgrazing. They are then grain-finished using a custom mix developed with animal nutrition experts, with every ingredient selected to support both animal health and the quality and flavor of the finished beef. Beaty Farms is certified under the Texas Beef Quality Product Program, and its beef is USDA inspected. What to expect One boneless ribeye weighing approximately 0.57 pound. Ribeye carries marbling throughout the cut, which melts as it cooks and contributes to its characteristic richness, tenderness, and deeply beefy flavor. How to enjoy it Season simply with salt and pepper, then grill or sear in a hot cast-iron skillet. Finish with butter and herbs, allow it to rest before slicing, and serve with roasted potatoes, mushrooms, seasonal vegetables, or absolutely nothing that competes with the steak.
