Cut of the Week: The Cut that Won the Vote (and Deserves Your Grill)
Let’s get one thing clear: When the folks voted last week and Ribeye took the crown, we weren’t surprised.
It’s big. It’s bold. And it’s built for Labor Day Weekend cookouts.
So if you’re one of the “Ribeye’s my steak” voters, this week’s cut is for you.
Get a drink and listen up.
RIBEYE STEAK
Where It Comes From
Ribeyes are carved from the rib section, just behind the chuck, and are prized for one thing above all: marbling.
That glorious web of fat running through the meat melts down as it cooks, giving you unbeatable juiciness and rich, beefy flavor.
Whether you call it a Ribeye or a Rib Steak (bone-in), this cut delivers every time.
Before & After
We love a good transformation story.
Before: A thick, well-marbled steak that makes you pause and smile.
After: Cracked pepper crust, golden sear, creamy pan sauce. A restaurant-worthy plate you made at home, and your people will be impressed.
It’s all in this week’s recipe
Easy Ribeye Steak au Poivre
(AKA: peppercorn-crusted Ribeye with a buttery brandy cream sauce)
- Get the cast iron hot.
- Pour yourself something good.
- This is dinner worth doing right.
So Here’s the Real Question:
How do you get your hands on a Ribeye like that?
It’s simple:
Every Taste the Difference Bundle includes premium steaks like Ribeye or New York, 6 lbs worth, plus:
- ✅ 10 lbs of our all-natural ground beef
- ✅ 8–9 lbs of slow-cook cuts (roasts, stew meat, brisket, skirt or flank)
- ✅ A jar of our ranch honey
- ✅ 2 of our T Bar J Trail Sticks (great for life on the go)
- ✅ And the kicker, a $200 gift card to use toward a 1/4 or 1/2 beef share, anytime before Nov 18
We’ll deliver it ourselves or ship it to your door, and back it with our 100% satisfaction guarantee.
If it’s not the best beef you’ve ever had? We’ll give you your money back.
P.S. This is your last big BBQ weekend of summer. Make it count with the steak that topped the charts. Grab a Taste the Difference bundle, and see why the Ribeye reigns supreme.
