Veal ribeye is the perfect combination of rich fat and flavorful meat! It’s a crowd pleaser for a reason.
The ribeye is cut from the loin primal which is located near the spine. Each bone-in steak consists of well marbled meat bound together with flavorful intramuscular fat.
Because our veal comes from Jersey cows, the ribeyes are longer and more narrow than a conventional steak. They are no less delicious though!
Simple is best when it comes to cooking ribeyes. You want to allow the rich flavor of the meat to shine. We recommend using the grill or a cast-iron skillet to get a great sear on the meat before finishing it in the oven or over indirect heat to your preferred internal temperature.
Alternatively, you could sous-vide the steak to your desired finish and then crisp up the edges in the skillet or on the grill.
Each Plumb Rocky Farm veal ribeye weighs around a pound which is enough for one to two people to enjoy.
** Rose veal comes from Jersey cows raised on pasture alongside their mothers so that they eat a diet of milk and grass. The meat has beautiful yellow fat and marbling, and a rich, almost red color. Our veal is tender and incredibly flavorful. **
