Grass Fed Halal , Hand picked Hand Slaughtered Aged for 10 days Angus Beef .
Locally raised in the Pacific Northwest
The main muscle in a rib-eye steak is a long, tender muscle that runs from the cow's hip bone to the shoulder blade. It's tender because it doesn't get much exercise. It's also a muscle where a good amount of intramuscular fat tends to deposit; this fat, known as marbling, adds tons of moisture and flavor to a steak.
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