Had to do 2nd review to add video Might make it available for both on the 1st if possible?



The 44 Farms USDA Choice Bone-In Ribeye delivers everything steak lovers expect from a premium ribeye—abundant marbling, exceptional tenderness, and bold beef flavor—with the added character of cooking on the bone. Cut from the prized rib primal, this classic steakhouse favorite is known for its rich, buttery texture and impressive presentation.
Expertly hand-cut with care in Texas, every Bone-In Ribeye is wet aged for a minimum of 28 days to enhance tenderness and deepen its naturally rich flavor. Sourced from cattle raised with no added hormones or antibiotics ever, each steak is selected to meet the quality standards that have made 44 Farms a trusted name among steak enthusiasts.
Whether you're grilling over live fire, reverse searing on a pellet grill, or finishing in a cast iron skillet, the USDA Choice Bone-In Ribeye delivers restaurant-quality results worthy of any special occasion.
Serving Size: 4 oz (112g)
Servings Per Container: Varied
| Amount | % Daily Value* | |
|---|---|---|
| Calories | 295 | |
| Total Fat | 23g | 36% |
| Saturated Fat | 10g | 52% |
| Trans Fat | 0g | |
| Cholesterol | 79mg | 26% |
| Sodium | 65mg | 2% |
| Total Carbohydrate | 0g | 0% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | |
| Protein | 20g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 1% | |
| Iron | 10% |
*Percent Daily Values are based on a 2,000 calorie diet.
If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.
What is a Bone-In Ribeye?
A Bone-In Ribeye is a ribeye steak with the rib bone left attached. It offers the same exceptional marbling and tenderness as a boneless ribeye with an impressive steakhouse presentation.
Is a Cowboy Ribeye the same as a Bone-In Ribeye?
Yes. The terms Cowboy Ribeye and Bone-In Ribeye are commonly used interchangeably to describe a ribeye steak with a short rib bone attached.
What is the best way to cook a Bone-In Ribeye?
Reverse searing or grilling over high heat produces excellent results. Cook to 130–135°F for medium-rare.
Is Bone-In Ribeye better than Boneless Ribeye?
Both are outstanding. Bone-In Ribeye offers classic steakhouse presentation, while Boneless Ribeye cooks a little more evenly and is easier to slice.
What's the difference between a Bone-In Ribeye and a Tomahawk?
A Tomahawk Ribeye is simply a Bone-In Ribeye with a much longer French-trimmed rib bone. The meat itself comes from the same rib section.
The rib section of the cow is one of the most prized areas for premium steaks and roasts. Located along the upper back beneath the backbone, this section contains the ribeye muscle, known for its exceptional tenderness and rich marbling. The rib section yields some of the most flavorful cuts of beef, including ribeye steaks, prime rib roasts, and short ribs.
Because these muscles do very little work, the meat develops abundant intramuscular fat that melts during cooking. This natural marbling gives ribeye cuts their signature buttery texture, juicy richness, and deep beef flavor that steak lovers crave.
From impressive holiday centerpieces like a standing prime rib roast to perfectly seared ribeye steaks, the rib section delivers the ultimate steakhouse experience. It's widely considered one of the finest cuts of beef for grilling, roasting, or reverse searing.
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