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Bone-In Ribeye | AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Bone-In Ribeye | AGA Certified Grass-Fed
The King of Steaks — Rich, Bone-Deep Flavor with a Mineral Finish. There is something primal about a bone-in steak. Sourced from our local partners at North Georgia Meat Company (NGM), this cut—often called the "Cowboy Steak"—leaves the rib bone attached. This isn't just for show; the bone insulates the meat during cooking, keeping the section nearest to it incredibly juicy and tender. Unlike conventional ribeyes, the fat on this AGA-certified cut is often creamy and yellow, a sign of the high beta-carotene levels found in fresh pasture. It delivers a robust, earthy complexity that true steak connoisseurs crave.
Why It’s a Staple: It combines the intense marbling of the rib section with the "clean" finish of a grass-fed diet. It’s a substantial, restaurant-quality meal that eats like a luxury but digests lighter than grain-fed beef.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bone-In Ribeye (Frenched/Cowboy Cut)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 1.5 lbs
🔥 The Chef’s Method: This steak has fat to render, but the meat is lean. Balance is key.
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The Fat Cap: Hold the steak vertically on the grill with tongs to sear the fat edge first.
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High Heat: Sear hard (3-4 minutes per side) to develop a dark crust.
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The Bone: Remember that meat near the bone cooks slower; use a meat thermometer away from the bone for accuracy.
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Target Temp: Medium-Rare (130°F). Do not go past Medium, or the grass-fed texture will toughen.
Bone-In Ribeye | AGA Certified Grass-Fed
The King of Steaks — Rich, Bone-Deep Flavor with a Mineral Finish. There is something primal about a bone-in steak. Sourced from our local partners at North Georgia Meat Company (NGM), this cut—often called the "Cowboy Steak"—leaves the rib bone attached. This isn't just for show; the bone insulates the meat during cooking, keeping the section nearest to it incredibly juicy and tender. Unlike conventional ribeyes, the fat on this AGA-certified cut is often creamy and yellow, a sign of the high beta-carotene levels found in fresh pasture. It delivers a robust, earthy complexity that true steak connoisseurs crave.
Why It’s a Staple: It combines the intense marbling of the rib section with the "clean" finish of a grass-fed diet. It’s a substantial, restaurant-quality meal that eats like a luxury but digests lighter than grain-fed beef.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bone-In Ribeye (Frenched/Cowboy Cut)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 1.5 lbs
🔥 The Chef’s Method: This steak has fat to render, but the meat is lean. Balance is key.
-
The Fat Cap: Hold the steak vertically on the grill with tongs to sear the fat edge first.
-
High Heat: Sear hard (3-4 minutes per side) to develop a dark crust.
-
The Bone: Remember that meat near the bone cooks slower; use a meat thermometer away from the bone for accuracy.
-
Target Temp: Medium-Rare (130°F). Do not go past Medium, or the grass-fed texture will toughen.