Think of a single malt scotch - a full bodied rich flavor that cannot be compromised. The Ribeye is like the single malt that must be tasted and savored. If you're looking for an absolutely amazing cut of meat, look no further.
The succulent flavoring is enhanced due to the rich green grasses and crystal clear spring waters that our animals enjoy on our high mountain ranches outside Chama, New Mexico.
Our personal butcher in Chama dry-ages these for 30 days in a special aging room before cutting and vacuum packing them to ensure the richness of the flavoring doesn't get lost.
Cut 1 1/2" thick. 1 Steak per package.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
