If you were to take a fresh ribeye out of our on-farm abattoir’s Cutting Room and cook it without aging it properly, it would most likely result in a tough steak. Particularly for grassfed steaks, we recommend aging the meat.
While we can wax poetic about the best way to cook a grassfed beef steak, we understand that sometimes, maybe it’s not your thing. You don’t want the pressure. You’ve had a little too much wine before dinner. Isn’t there an easier method?