Cowboy Cut Rib Steak
Cowboy Cut Rib Steak
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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The Cowboy Cut Rib Steak: A Montana Legend
Want to wow your guests at the next cookout? The Cowboy Cut Rib Steak is the ultimate showstopper from the Best of the Best Butcher Shop in Billings. Standing approximately 2”–3” thick, this massive bone-in ribeye is the more impressive, "thick-cut" version of our classic rib steak. Featuring a beautifully frenched bone and incredible marbling, these steaks are designed to fill a dinner plate and satisfy the most serious steak enthusiasts.
The S Ranch "Birth-to-Box" Difference:
BORN: Every calf is born right here on our 4th-generation family ranch—no outside cattle.
RAISED: Grown on Montana grass and grain-finished for the heavy, intricate marbling required to keep a steak of this thickness incredibly juicy during a long sear or smoke.
PROCESSED: Hand-cut and "frenched" (trimming the meat away from the bone for a clean, elegant look) in our own local USDA-inspected facility in Hardin, MT.
DRY-AGED: Every Cowboy Cut is dry-aged to intensify the buttery, rich flavor and ensure steakhouse-level tenderness.
The "King of the Grill" Specs:
Size: Varies from 2 lbs to a massive 4 lbs.
Flavor: The bone-in cut lends itself to exceptional, mouth-watering flavor, while the large portion size makes it perfect for sharing (or a true cowboy challenge).
Technique: Because of its thickness, we recommend a reverse-sear (starting low and slow on a smoker and finishing with a high-heat sear) to ensure an even cook from edge to edge.
Shipping & Delivery:
Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week to ensure freshness.
Secure Delivery: We ship nationwide with dry ice and insulated liners.
Where it comes from
Cowboy Cut Rib Steak comes from the rib.
Rib. Ribs six through twelve, between the chuck and the loin. The most marbled section of the animal — ribeyes, rib steaks and prime rib come from here.
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
