Hand Butchered, Aged 21 Days in our cooler, enjoy this specialty steak.
White Oak Pastures Grassfed cattle play an important role in our Serengeti Rotational Grazing model. Our cattle freely roam our farm completely unconfined, eating sweet, native Georgia grasses, and are never treated with antibiotics or steroids. Our cattle are 100% Grassfed and grass finished, harvested and hand butchered on our farm, and are a Step 4 in the Global Animal Partnership.
Our Grassfed boneless ribeye steaks each weigh 14 ounces. Since these steaks have already been aged, please just thaw and enjoy.
Perfect for the grill, our Grassfed ribeye steaks are approximately 1 1/2 inches thick and packed full of Grassfed flavor! These steaks can also be pan seared, and are great when finished with butter, garlic, and thyme.
All orders will ship, vacuum sealed, from our farm in Bluffton, Georgia in a Styrofoam cooler with dry ice. Orders will be delivered frozen or very cold to the touch, depending on the time in transit.
Regardless of what farm you purchase from, there is no such thing as free shipping. Shipping perishable product through the mail is expensive, regardless of how you spin it. We have a large following of customers who pick up orders from our local markets and On-Farm store. It doesn't seems fair to penalize these customers with inflated prices, just so we can get product to more distant customers cheaply.
White Oak Pastures is currently offering equalized shipping to those in a 3Day ground from our farm. At this point, this is how we handle the cost of all Ground Shipments:
$700 and higher= $89.95
If you live outside of a 3Day ground transit, the rates are generated by calculating the weight of the package and the distance to the address provided. Our customers have found that larger orders placed on a less frequent basis seem to be most efficient.
When cooking grassfed beef it is important to remember these factors. Due to the increased muscle fibers from our pastured animals getting plenty of exercise, we recommend wet aging all grassfed steaks and roasts for a minimum of 21 days. This wet aging process is as simple as keeping the vacuum sealed steak or roast in your refrigerator for 21 days. This aging process lends in the tenderization as these tougher muscle fibers slowly breakdown. We also recommend that you season or marinate your steak or roast 1 to 2 days in advance as the salt and/or sugar in most rubs helps to tenderize the meat as well as the acid in most marinades. One last thing to keep in mind is your final cooking temperature. Grassfed beef is best eaten at rare or medium rare, as it becomes more tough the longer you cook it.
This steak is one of the most popular cuts of beef. The ribeye typically has the most marbeling and flavor of any cut of steak. This specific steak has been vaccum packaged and aged for a minimum of 21 days to increase tenderness as well as flavor.
White Oak Pastures Aged Boneless Ribeye
White Oak Pastures Grassfed Grill Salt to taste
Season the steak liberally with our Grassfed Grill Salt. Allow seasoned steak to rest, covered in the refrigerator for 1-2 days. Before you are ready to grill, remove the steak from the refrigerator and let it sit at room temperature for 30-60 minutes. Heat the grill to a medium high heat. Grease the grill rack to keep the steak from cooking and cook for approximately 5 minutes per side for medium rare. Allow the steak to rest about 5 minutes before serving.