Bone-In Ribeye (Frenched) Market House
Bone-In Ribeye (Frenched) Market House
Bone-In Ribeye (Frenched) Market House
Bone-In Ribeye (Frenched) Market House
USDA Prime | Angus-Bred

Bone-In Ribeye (Frenched)

  • 22 oz per cut
  • Our Bone-in Ribeye is the ultimate steak-lovers steak. The abundant marbling provides a tender cut, and the bone keeps the steak juicy while cooking.
  • Our Angus-bred cattle are raised in the Great Plains of the United States, which provides rich grains and results in highly marbled beef.
  • Wet-aged and individually vacuum sealed; ships raw and frozen

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$74.00
$74.00
$74.00
  • Free overnight shipping on orders of $150+
    Next-day delivery applies to orders placed Monday - Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
  • Process, packed and shipped from our state-of-the-art USDA facility
  • Military, Medical, and First Responder Discount
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Order by 3:00 p.m. ET, Monday through Thursday for next day delivery!
Plus, get free shipping on orders over $150.
Bone-In Ribeye (Frenched)

Bone-In Ribeye (Frenched)

$74.00

Additional Details

Additional Details

  • Our Bone-In Ribeye Steaks are cut from the rib section of the cow and contain a piece of the bone. They are known for their rich flavor, tender texture, and high level of marbling. Bone-In Ribeyes provide the same great cut without the added price of a 'tomahawk' bone.

  • Each USDA Prime Bone-In Ribeye is wet-aged for 21 days on average before being trimmed and individually vacuum sealed, resulting in an extremely tender and flavorful cut.

  • All aging, processing, trimming, and weighing takes place in our USDA facility located in Northfield, MN.

  • Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

How To Prepare

  • Thaw your steak in the refrigerator overnight (8-12 hours) before cooking. To speed up the thawing process, place the vacuum-sealed steak in a leak-proof plastic bag and submerge it in cold water.

  • Ribeyes are versatile cuts you can grill, pan-sear, or broil.

  • Cook to an internal temperature of 140° F for medium rare. More or less depending on your desired temperature.

  • Note: Consuming raw or undercooked beef may increase your risk of foodborne illness.

How To Prepare

What’s important to you is important to us.

Market House
Quick Ship
Free overnight shipping on all orders. Dinner when you say so!
Free overnight shipping applies on orders $150+ and next-day delivery applies to orders placed Monday-Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
Market House
Flash Frozen
Everything is flash frozen for quality and ships with dry ice to stay that way.
Market House
Eco-Friendly
Packaging that's non-toxic and as eco-friendly as we could find.
FAQs

FAQs

What does USDA Prime mean?
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USDA Prime is the highest grade of beef recognized by the United States Department of Agriculture (USDA). It is known for its abundant marbling, contributing to exceptional tenderness, juiciness, and flavor.

What is the difference between a frenched and un-frenched bone-in ribeye?
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Our Frenched Bone-In Ribeye features a bone that has been frenched or cleaned of excess meat and cartilage so that it is exposed. 

Where does Market House source its cattle from?
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All of our USDA Prime beef is sourced from Angus-bred cattle that are raised in the Great Plains of the United States.

How long can I keep my steak in the freezer?
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All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.