The Ribeye Steak, as the name suggests, is cut from the rib section and boasts a heavily marbled texture. This is one of our favorite steaks as it combines tenderness and flavor to the point of absolute perfection. This is a bone-in steak.
Size: We offer small and large steaks, both of which are cut 1.25″ thick
Cooking Methods: Broiling, Grilling
I ordered a few different steak, 2 waygu ribeye, 2 Hanger steak, and 2 reg ribeye, havent cooked the wagu ribeyes yet, but the hanger steak, never had but its my new favorite steak, and the ones I order was excellent, but the reg ribeye was ok, probably want be ordering them, but definitely hanger steaks , will let yall know how the wagu ribeyes turn out when I cook them
Find your favorite and keep coming back, that's what we say.
Primal grind and shanks all tasted clean and full of flavor
Ribeye and pork were tender and able to differentiate from regular meats. Just wish the skin was on pork belly
I maybe in area in couple weeks, are you able to provide a farm tour
Glad you enjoyed the meats. No skin on pork since we don't have a scalder, we have to skin the hogs. Farm Tour in October but you can poke around if you show up on a Monday 3-6 when we're open.
meat was tough to eat, very disappointed.
Gulp!! Sorry to read this...perhaps you'd enjoy the marbled texture of the Wagyu steaks instead!? Certainly THOSE wouldn't be tough to eat.
Just as the title says…
Oh how the time flies. But not the pigs! Haha. Looking forward to another 10 my friend.