Rib Eye Roast

Our highly trained butchers remove the bone and tie it for easy carving. This beef is hung for at least 3 weeks to allow it to reach its prime. With marbling and fat, the meat becomes very juicy.

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SKU: ribeyeroast Categories: ,

Description

Our highly trained butchers remove the bone and tie it for easy carving. This beef is hung for at least 3 weeks to allow it to reach its prime. With marbling and fat, the meat becomes very juicy.

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