Ribeye Steaks, Grassfed, Bone-in
Two 16 oz steaks, one per pack
Angus
The mission of the grassfed movement has always been a noble one, namely to return beef cattle to their natural state and away from a factory farmed system based on corn and feedlots. Unfortunately, when it came to the final product, it was cornfed beef that won nearly every taste contest and it came to dominate the marketplace at steakhouses and at butcher counters almost everywhere.
But the grassfed steak has come a long way over the past few years. Thanks to a lot of hard work and ingenuity, from tinkering with the type of grass used to feed the cattle, to the better selection of genetics of the animal itself, grassfed beef has greatly improved in quality.
Dry-aging artisan masters have also improved the taste of modern day grassfed beef by adjusting their techniques to further concentrate its flavor, make the meat more tender, and add to it more intense notes of beefiness, nuttiness, and a bit of funk. The result of expert aging is that the leaner and less fatty grassfed beef acquires the sought-after sweetness and butteriness of fattier cornfed beef (but without the need for corn!).
We have always applauded the spirit of the grassfed steak — after all, cattle are not built to be finished on corn — and now we can also applaud the final product for being absolutely delicious and as good as any cornfed steak on the market today. Our grassfed steaks are humanely raised without antibiotics or added hormones in New York, Pennsylvania, and Massachusetts and aged for 45 days by meat legends Pat LaFrieda Sr. and Pat LaFrieda Jr. at family owned Pat LaFrieda Meats.
