Rib Steak
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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Premium Montana Rib Steak (Bone-In & Dry-Aged)
A great steak for pan-searing or grilling, our popular Bone-In Rib Steaks are cut thick for the perfect portion size. Juicy and robustly flavored, the Rib Steak is a favorite from the Best of the Best Butcher Shop in Billings. Because the bone is left intact, it preserves the integrity of the meat during cooking and delivers a deeper, richer beef flavor than a standard boneless cut.
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 marbling and juicy texture that makes the rib section the most sought-after part of the animal.
PROCESSED: Hand-cut in our own local USDA-inspected facility in Hardin, MT—ensuring total quality control from our ranch to your table.
DRY-AGED: Every Rib Steak is dry-aged for tenderness and vacuum-sealed to maintain peak freshness and prevent freezer burn.
Ranch Cooking Tips:
The Bone Advantage: The bone acts as an insulator, helping the meat stay juicy while you achieve a perfect char on the outside.
Pan-Sear or Grill: This cut is exceptionally versatile. Pan-sear in a hot skillet with garlic butter or toss it on a hot grill for a classic smoky finish.
Doneness: To fully appreciate the dry-aged marbling, we recommend cooking to medium-rare (135°F).
Shipping & Delivery:
Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week.
Secure Delivery: We ship nationwide with dry ice and insulated liners.
Where it comes from
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.
