Rib SteaksRibeye is a tender cut of steak known for its full bodied, savoury flavour and high fat content. Ribeye comes from the part of the cow referred to as the primal beef rib, the same area that prime rib comes from. At Lisolo Farms, we prefer to cut our rib steak with the bone in, as most chefs will tell you your steak tastes better with the bone in. The flavours within the bone transfers to the steak and soaks into the beef when cooking, intensifying

This is a tremendous all-around steak that is lean

It is leaner than the brisket or chuck

savoury flavour and high -fat content

The cross rib is a roast from the shoulder area

making this steak ideal to be sliced thin for a stir fry or fajitas

typically braised

It is thin enough to fit into a reasonably sized sandwich but thick enough to be cooked rare

complete proteins

they generally require a long slow cooking process

they are precisely what the name implies

at the same time

The striploin steak is celebrated for offering the best of both worlds when it comes to texture and flavour