The Bone-in Rib Eye Steak has long been the standard of comparison in the world of steaks because of it flavor and juiciness. The natural richness of our Wagyu beef makes these 1 1/2" thick "Montana Style" steaks . As most Chefs will tell you leaving the bone on just enhances and deepens the flavor. In fact, we sell bones cut lengthwise for baking and then the marrow is used as a spread with a bruschetta!

• (4) 28-30 oz. steaks.
• Approximately 7 1/2 pounds.