"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.
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Often referred to as the cap of the Ribeye, the Spinalis is one of the rarest cuts of meat, and extremely difficult to find. It is the super tender, heavily marbled muscle running around the outside of a Ribeye. It's virtually never offered as a whole steak, because once the Spinalis is cut away from the rest of the Ribeye, the remaining meat is difficult to sell, and often goes to waste. Lucky for you, we have some local relationships that allow us to sell both pieces separately. It may not be the prettiest cut, but we think it's certainly one of the tastiest. Our USDA Prime Ribeye Spinalis is Wet Aged for 28 days, resulting in an entire cut of the most delicious part of the Ribeye.