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Ribeye - USDA Prime

Sale price $38.00

Cut from the rib primal, our USDA Prime Ribeye is the most premium steak produced in the state of Utah. Each ribeye is sourced from humanely raised cattle and dry aged to perfection for deep, buttery flavor and a melt-in-your-mouth finish. Sear it hot, finish it slow, and taste the difference that true Prime quality makes.

  • USDA Prime
  • Humanely Raised
  • Dry-Aged 10-14 Days
  • Utah born, raised, & harvested

Average Steak Thickness:

12 oz: 1" 

16 oz: 1.5" 

Size

Low stock

Loading image: Three logos: 'Utah's Own', 'USDA Prime', and 'Dry Aged 10-14 Days' on a white background. Three logos: 'Utah's Own', 'USDA Prime', and 'Dry Aged 10-14 Days' on a white background.
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FAQs

Does ZF beef contain artificial ingredients?

No, our beef is 100% natural and contains zero artificial ingredients.

Why isn't the beef bright red?

We do not utilize carbon monoxide (or any chemicals / artificial colorings) in the vacuum sealing process , which results in a slightly less red color while the beef is INSIDE the packaging. Rest assured, your beef is FRESH. Once exposed to oxygen, the beef will return to a red color.

Why is there no dry ice in my package?

Dry ice sublimates and disappears. If your beef arrives cold, then it is FRESH and 100% safe to eat.

ZF Buy-Back Guarantee

We stand behind the quality of our beef. If you're not completely satisfied with your purchase, we'll make it right — no questions asked. Simply contact us within 7 days of delivery, and we’ll offer a full refund or product replacement.

Dry-Aged Beef: Preferred by Chefs, Beef Lovers, & Steakhouses

Natural Process: Carcasses are hung in a temperature & humidity controlled environment for 10-14 days. This expensive process results in major weight loss of the beef carcass but yields unmatched culinary benefits.

Enzymatic breakdown: Over time, natural enzymes tenderize the muscle fibers, resulting in a more buttery, melt-in-your-mouth texture. The muscle becomes less chewy and easier to cut through.

Crust Development: The moisture loss from dry aging allows you to form a magnificent crust on your steaks or smashburgers like you would expect from a high-end steakhouse.


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