An age-old rule is that meat cooked on the bone is more flavorful, and our prime cowboy rib steaks are no exception. Cut “frenched bone” from hand-selected prime-grade beef - the highest grade in North America - our prime cowboy rib steaks are aged for at least thirty days for the ultimate tenderness and flavour. Many of our expert butchers feel that this is the most flavourful cut of steak you can buy.
Steak fries or a twice-baked potato. Yeah!
Barbecue or pan fried. The key with a rib steak is to get the fat to render down in order to maximize the flavour. We recommend cooking this on high heat to get that nice, almost crusty, outer sear.
Our prime cowboy rib steaks are cut to order, then immediately vacuum sealed at their freshest, before being sent directly to your door on our own fleet of refrigerated trucks.
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