"ALL MEAT, NO MYSTERY"In August of 2010, Rare Cuts opened its doors in New Orleans, Louisiana with one goal in mind: provide the highest quality cuts of premium meats to the home cook. All of Rare Cuts products are all natural, always fresh and are never frozen. Every cut of beef is aged a minimum of 28 days and each animal is fed a 100% vegetarian diet and treated humanely. Each ranch that Rare Cuts sources its products from has been carefully vetted from the top down to ensure that you receive a consistent and quality product.
The Ribeye is cut from the rib section, which spans from ribs six through twelve. The extra marbling of the cut makes for a more succulent, juicy flavor, as compared to leaner steaks. We've dry aged this USDA Prime Ribeye for 45 days and trimmed away the bone, resulting in a steak that cooks in less time without a compromise to flavor or texture. We ensure a consistent cut for each and every Ribeye we sell, so that they all get the same exact preparation and cooking times.