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$220.00 – $495.00
The rib roast is found in the primal section known as the rib. The rib primal is located from rib six through twelve, right behind the chuck section. This cut is one of the most well known cuts, primarily due to the popularity of the bone-in rib roast, also known as prime rib.
While a common name for the rib roast is “Prime Rib”. Standing Rib roast is another common name for this cut of beef; it received this name from a cooking method where the roast is cooked vertically instead of horizontally. Dry heat roasting is the preferred method to roast a rib roast with many variations offered to have a perfect roast. Our roasts are perfectly aged to insure flavor and tenderness.
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Sale!
$241.00 Original price was: $241.00.$210.00Current price is: $210.00.
TWO (2) 16 oz USDA Prime Ribeyes
TWO (2) 24 oz USDA Choice Bone-in Ribeyes
TWO (2) 8 oz USDA Choice Flank Steaks
ONE (1) 8 oz USDA Choice Filet Mignon
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$42.00 – $48.00
Feta farm’s Top Sirloin Cap is perfectly aged 28 days for supreme taste and texture. It can be roasted whole, or cut into steaks called “Picanha”, a popular Brazilian delicacy. We leave the fat on, so you can trim it to your liking.
We also have a Fat Off option for those who want the same cut without the hassle of having to trim it!
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$122.00
A Brisket might take all day to cook but its worth the time when its ready to eat. Aged for 28 days, this cut of beef will deliver you and all of your guests (you might need a few) an experience in your mouth that you will not forget. Porter and York’s Whole Brisket weighs approximately 15 lbs. This Brisket is of the USDA Choice grade.
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$42.00 – $48.00
This 20 oz. Bone-In Ribeye steak is found in the primal section known as the rib. The rib primal is located from rib six through twelve right behind the chuck section. Frenching is a technique where the butcher trims the meat to expose the rib bone, showing off its unique cut. This cut is one of the most well known cuts, primarily from the popularity of the bone-in rib roast, also known as prime rib. This section of the animal is known for its marbling, flavor and tenderness. This primal section has an abundance of all three of these characteristics.
The Bone-In Ribeye steak is also referred to as, Ribeye steak, Cowboy steak, Spencer steak, Prime Rib steak or Saratoga Steak. The Cowboy steak is generally used to describe the Bone-in Rib Steak where the rib bone has been frenched down to the eye of the steak. At least once in your life you should have a bone-in rib steak grilled to medium-rare, lightly seasoned and savor the juicy, melt-in-your mouth, true beef flavor of this gorgeous steak imparts.
