RIBEYE STEAK: GRILLED DECADENCE

For those who like big flavor. Abundantly-marbled and juicy. This is a perfect steak for the grill, with its rich and buttery taste. The spinalis, or crescent muscle, on the outside of the ribeye is thought in many circles to be the best tasting section of the entire beef cattle.

SOURCE SPOTLIGHT: OREGON COUNTRY NATURAL

Always raised without antibiotics or growth hormones, Oregon Country Natural pastures their cattle along the banks of the Willamette. Only 5% of cattle raised in in the US grade USDA-Prime, making this a truly elite cut.