USDA Prime Boneless Ribeye

Welcome to Huntspoint Meat Company

At Huntspoint Meat Company, we pride ourselves on offering only the finest prime ribeye steaks. Our commitment to quality ensures that every steak is not only rich in flavor but also exquisitely tender and juicy.

Beef is graded by the USDA based on marbling and just 4 to 5% achieves the grade of USDA Prime.

USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Other USDA grades include select, choice, and no-roll. Select is the least marbled. Choice grades include high-choice.

USDA Prime Ribeye Characteristics

USDA ribeye steaks are renowned for their exceptional quality, which is attributed to the amount of marbling, refers to the intricate patterns of intramuscular fat woven throughout the meat, which is a key factor in determining the flavor, tenderness, and juiciness. Only a small percentage of all beef earns the USDA grades Prime designation, making it a sought-after choice for both chefs and food enthusiasts. The rich marbling not only contributes to a superior taste and texture but also allows the steak to remain moist and flavorful when cooked, providing a luxurious eating experience.

Ribeye Steak Nutrition Facts

A ribeye, known for its tender texture, is not just a treat for the taste buds but also contains significant nutritional value. A typical 3-ounce serving of cooked, lean ribeye steak provides about 207 calories, which includes around 24 grams of protein and 12 grams of fat, of which 5 grams are saturated. This portion size also delivers essential nutrients such as vitamin B12, crucial for nerve function and the production of DNA, and zinc, important for immune health. Additionally, it's a good source of iron, which plays a key role in transporting oxygen throughout the body. However, it's also high in cholesterol and saturated fats, which means it should be consumed in moderation within a balanced diet to maintain heart health.

Ribeye Taste Profile Comparison

When comparing the taste profiles of steaks from different sources or breeds, several key factors come into play, significantly influencing the texture, and overall eating experience. Known for its rich tender texture, can vary in taste based on the diet of the cattle, the aging process of the meat, and the method of cooking.

1. Marbling and Fat Content: The intramuscular fat, within a steak is a critical determinant of flavor. Steaks with higher marbling usually offer a more intense and richer taste because the fat melts during cooking, infusing the meat with flavor. Breeds like Wagyu or Kobe are renowned for their high marbling and consequently have a very distinct, luxurious taste compared to more lean varieties.
2. Diet of the Cattle: The feed consumed by the cattle can also affect the taste of the meat . Grass-fed beef typically has a more pronounced beefy flavor and can be slightly gamier than grain-fed beef. Grain-fed beef often has a milder, sweeter taste due to the corn or grain diet of the cattle.
3. Aging Process: The aging process of steaks can significantly influence their flavor profile. Dry-aging, where the meat is aged in a controlled environment for several weeks, develops a more concentrated flavor and tenderness due to moisture loss and enzymatic breakdown of muscle tissue. Wet-aged and stored in vacuum-sealed bags to retain moisture, maintains a more subtle flavor and is less expensive than its dry-aged counterpart.
4. Cooking Method: The method by which meat is cooked can also impact its taste. High-heat methods like grilling or pan-searing create a caramelized crust that enhances flavor through the Maillard reaction. Conversely, slow-cooking methods may not provide the same depth of flavor but can result in an equally tender steak if done correctly.

The Rib-cap also know as “spinalis dorsi” is the most tender part of the steak.

The Rib-cap, often hailed as the crown jewel of the steak world, truly stands out as the most tender part of the steak. This isn't just a claim; there's a solid reason why it earns this prestigious title. Nestled on the outer edge is the rib-cap is known for its incredibly soft texture, making every bite a melt-in-your-mouth experience. Unlike other parts of the steak that might require more chewing, the rib-cap practically falls apart with minimal effort, thanks to its perfect blend of connective muscle tissues. This unique combination not only enhances the meat but also boosts its profile, infusing each bite with a succulent taste that's hard to find in any other cut. It's no wonder that steak connoisseurs and casual diners alike seek out the rib-cap for an unparalleled eating experience. When grilling, careful watch for flair-ups to avoid too much char.

Discover the Huntspoint Difference

• Unmatched Quality: Our USDA boneless steaks are celebrated for their superior taste.
• Perfect for Any Occasion: Elevate your dinner parties or enjoy a luxurious weeknight dinner.
• Expertly Aged: Each steak is aged to perfection, enhancing its tenderness.

Experience the pinnacle of gourmet steaks with Huntspoint. Your satisfaction is our guarantee.

Ultimate Prime Ribeye Recipe

Unlock the full potential with this simple yet delicious recipe. If your grilling, pan frying what ever cooking process you prefer on Perfect for any steak lover looking to impress.

Ingredients:

• 1 Huntspoint USDA ribeye steak
• Sea salt and freshly ground black pepper
• 2 tbsp of olive oil

Instructions on a cooking pan:

• Season your steak generously with salt and pepper.
• Heat olive oil in the pan over medium-high heat.
• Cook to your desired level of doneness.
• Let rest for 5 minutes before serving. Enjoy the unmatched taste that Huntspoint provides to our customers.

Instructions when grilling:

• Season with bolder flavors such as garlic powder in addition to the salt and pepper.
• Make certain your grill is hot before starting to cook.
• Grilling with charcoal over indirect medium heat for best results.
• Medium rare temperature should be between 135 on the grill is perhaps most popular for a tender result.
• Medium temperature should be 145 degrees.
• When grilling its important to rest your meat cuts after cooking for at least 5-7 minutes.

Prime Beef Steak - Ribeye Steak

Cooking rib eye is an art form it's easy to do and yet the perfectionists keep working and trying to make that rib eye the most delicious succulent rib eye that you are going to eat. There are so many different ways of cooking a rib eye one could only do a simple search online and find an infinite number of ways of cooking a rib eye. Many people like to keep it simple salt , flame and others well they make it really fancy with all sorts of seasonings and grill marks.

My favorite way is always over wood on the grill with plenty of salt and you'll end up with delicious eating. If you want to kick it up a bit you might want to add some fancy seasonings and herbs prior to cooking it. You could even dry age it or wet age the ribeye.