Rib-eye Boneless

Twisted Oak Verified independent store

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Rich, tender, and heavily marbled, this cut comes from the rib section and is known for its buttery texture and bold flavor. Best for: Grilling or cast iron searing Cook tip: High heat and simple seasoning, cook to medium-rare for best flavor Marbling: High Grass-fed, grass-finished beef raised right here in North Texas. No hormones. No antibiotics. Final weight may vary slightly — we always aim to meet or exceed listed weight. Show more