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Beef Choice Angus Ribeye Steak

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The Usda Choice Prime And Select

Rastelli’s (10) 9-oz Black Angus Beef Ribeye Steaks on QVC

Basically, Prime is the best and its the most expensive. The Prime has more fat marbling, which is the number of thin layers of fat in the lean meat. Fat tastes good and makes the cut juicier. Prime is normally in restaurants since its pricier.

Choice is what I get most of the time. Its the middle ground: better than the store sale cuts. Those specials are normally select grade meat and Ill mention that later. You can find Choice that is on the fattier side and thatll lend itself to more flavor and tenderness.

Alright, have a look at the Choice and the Prime side-by-side:

Premium Usda Certified Black Angus Beef

Unmatched quality. Unparalleled flavor.

1855® Black Angus Beef has built its legacy on producing premium beef. Using strict program specifications and partnering with family ranchers who have a passion for raising high-quality Angus cattle, 1855 delivers beef with reliable quality and unwavering consistency. Offered in USDA Prime and Upper 2/3 Choice, 1855 Black Angus Beef provides the flavor, tenderness, and juiciness that discerning chefs and retailers know they can trust.

Black Angus Beef, Sourced from Americas Best Cattle

Black Angus refers to cattle with Angus genetics whose hides are predominantly black and are best known for delivering consistent, reliable beef. While Angus is the most common breed of beef cattle in the United States, 1855 beef is sourced solely from Black Angus cattle raised in the grain-rich areas of the Great Plains, a region known for producing the richest Black Angus cattle available. We carefully choose family ranchers who understand the steps required to achieve a memorable eating experience.

Our 1855 Ambassador Program

Have a passion for cooking up 1855 in your home kitchen or on your grill or smoker? Join our Black Angus beef Ambassador family. Youll be featured on the 1855 website, social media, and other communications, and have the opportunity to make memorable eating experiences with 1855 Beef.

Boneless Ribeye Nutrition Facts


If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

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Black Vs Red: Whats The Difference

Beef Choice Angus Ribeye Steak Thick, 0.81

The most obvious difference between Black Angus and Red Angus is their color of skin. As their names stated, they are black and dark red respectively. The initial Angus is black but their resistance to the drought is not preferable. Therefore, the farmers crossbred them with English Longhorns to get the red skin. The reddish color makes the Red Angus less likely to get sunburn.

Yet, a breeder called Hugh Watson decided to keep the original color and so Black Angus were saved. Nowadays, Black Angus accounted for the majority for nearly 75% of Angus beef. In fact, they are identical except for the color of skin.

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How To Prepare Ribeye Steak

Juicy, delectable, and versatile, Ribeye steak is easy to prep with almost any of your favorite cooking methods! Grill, pan-fry, pop in the oven and finish in the stove, or prep sous vide. Check out our blogs below for instructions.

Cook steak to a minimum of 145 degrees for optimum food safety.Refrigerate and use by suggested date for best results or freeze for up to 12 months.

How Certified Angus Beef Is Graded

How Beef Is Graded InThe United States

  • First, only a USDA Inspector is required at a plant and his/her role is limited to making sure the food is wholesome to eat.
  • Grading is actually optional and the plant has to pay for the USDA grader.
  • If the meat is not graded, it is referred to as no roll beef.
  • Grading is done only at the 12th and 13th rib 24-48 hours after the steer has been harvested. This is why you will sometimes see a piece of USDA Choice beef that looks like it should have been select they only look at the one spot to make the call for the entire steer. I’ve also seen Choice look almost as good as prime. The grade is based on maturity and marbling.
  • Black hide carcasses get an A stamp for Angus.

How Certified AngusBeef Makes The Grade

  • Modest or higher marbling – There are 7 levels of marbling in the beef in most meat counters. Select has slight. Choice has small, modest, and moderate. Prime has slightly abundant, moderately abundant, and abundant.
  • Medium or Fine Marbling Texture With USDA grading, coarse marbling is cause for beef to be knocked down one grade level. But with CAB, the marbling MUST be medium or fine, coarse marbling disqualifies a carcass for the CAB program.
  • Only A Maturity This isn’t a chronological age, rather physiological based on color, skeletal aging. It is categorized A through E. USDA Prime must be A or B. Certified Angus limits itself to only A maturity, so in this case, it’s a higher standard than USDA Prime.
  • “Beef tattoo”

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    Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

    Whoa. Just whoa.

    Say hello to the most beautiful ribeye you have ever laid your eyes on. Perfectly crusted with foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs.

    It is truly a thing of beauty.

    So skip the expensive steakhouse this Valentines Day. Skip the lines and the crowded tables. This ribeye has your name written ALL OVER IT.

    All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet.

    And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, youll have absolutely no problems topping that steakhouse down the street.

    Serve with wine. Serve with potatoes. Serve with salad. Serve with lobster. Or serve alone.

    It is all good.

    What Is Angus Beef Where Do They Come From

    Rastelli’s (10) 9-oz Black Angus Beef Ribeye Steaks on QVC

    Angus is actually the name of a cattle breed but not exactly equal to high quality beef. This breed originated from Scotland and was exported to the United States in the 1870s. Soon after the arrival, the American Angus Association was founded in order to enhance the genetics of the Angus breed.

    Although Angus beef does not directly mean better quality, they do have a bunch of advantages thanks to their exceptional genes. For example, Angus beef tends to have a nicer marbling than most of the regular beef which delivers a melt-in-the-mouth texture.

    Apart from the fine meat quality, Angus beef is also great for farmers. This is because they are calm and do not require much maintenance but also mature fast.

    Consequently, Angus has been highly favored by gourmets and ranchers. And thats why it has become the most popular breed in the U.S. now.

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    Angus Beef Prime Rib Roast

    Prime Rib Roast is the best cut for parties and holidays. This huge cut can feed the crowd fulfillingly, 1 bone could serve for 2 people in estimation. Prime Rib is the cut from ribs number six to twelve. It actually can be sliced into pieces of Ribeye Steaks and so Prime Rib also has a wonderful marbling and great tenderness similarly. Roasting it in an oven for several hours will give a mouth-watering result, check the following recipe!

    A Steak Thats Perfect Every Time

    We love this recipe because a simple cut of beef can be transformed into a juicy, tender steak that will leave mouths watering.

    Nothing beats a great steakand theyre even better when theyre made at home!

    This is a foundation recipe and truly, anyone can make great steaks at home. Ive shared my favorite tips below.

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    What Is Certified Angus Beef

    Certified Angus Beef is a label for the truly outstanding Angus. It is a nonprofit brand owned by the American Angus Association for the sake of recognizing the best Angus beef.

    The first step of picking the appropriate Angus is screening by their grades. Only the Angus with USDA Prime or Choice grades will be considered to have the label, beef with lower grade would be kicked out immediately. This is only the basic criteria, the beef is then further inspected according to 10 science-based specifications.

    In other words, Angus beef with this CAB label means it is under a much stricter screening than the regular beef. Only 3% of Angus reaches these standards and crown this prestigious CAB label. This guarantees that you will get Angus with the best quality.

    Angus Beef Ribeye Steak / Free Range / Grass Fed / Yp Grade

    Beef Choice Angus Cowboy Ribeye Steak Bone



    Our Angus beef ribeye steak is freshly imported from grass-fed Australian Angus beef. Beef ribeye is renowned for being the most tender cut with rich marbling and excellent balance of flavour and tenderness. Recommended cooking methods are barbecue, grill, or sear.

    Young Prime Grade 100% Australian Heritage 100% Hormone & Antibiotic Free Halal-certified Angus Beef Ribeye

    100% Fresh and Frozen. The natural colour and the weight of the Angus Beef Ribeye may be slightly different from those shown on site.

    • 1 teaspoon peanut or canola oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly cracked black pepper
    • 3-4 thyme springs
    • 2 garlic cloves, partially crushed
    • 2 tablespoons butter


  • Place skillet in oven and preheat oven to 200°C. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
  • Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
  • Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan, let the garlic and thyme sit on the steak & baste steak for 1-3 minutes with butter. Confirm doneness with an instant read thermometer and pull from skillet at 52°C for medium rare. Let rest five minutes and coat with browned butter before serving.
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    Cooking A Ribeye To Perfection

    Ribeyes have a high fat content which can be somewhat dangerous for grilling. They run a higher risk of being dried out quickly from the high heat of the grill. Pan searing a Rib Eye with a small amount of butter would be a much better choice. By pan searing the Rib Eye the steak would cook a little slower and allows the fat to tenderize. Grab some friends and show them what you’ve learned!

    How To Recognize A Ribeye

    The Ribeye is distinguished by its rich marbling and natural “flavor kernel” that runs through each steak. It is this incredible marbling that slowly melts and bastes the meat throughout the cooking process which creates a rich flavor and juicy texture. With just the right amount of marbling to give you a juicy, flavorful Ribeye steak that’s second to none.

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    Usda Prime Beef: The Basics

    USDA Prime is a classification based on the quality and marbling of beef. Its a standard for beef, rather than a type. The USDA Prime label can apply to grass or grain-fed cattle of any breed, although some breeds tend to qualify as USDA Prime more often than others.

    USDA Prime is part of a grading scale that the USDAs Agricultural Marketing Service determines and maintains to ensure products of quality and integrity. There are three official grades on this scale: Prime, Choice, and Select.

    Produced from well-fed, young cattle, Prime is the USDAs highest grade, featuring abundant marbling . USDA Choice is the second-highest grade, with flavorful, tender cuts but with less marbling than USDA Prime. USDA Select is the most widely produced but doesnt have the tenderness and marbling of beef in the other classifications.

    Although the grades can include beef from various breeds and brands, several factors affect whether beef falls into one of these categories. Raising practices, age at finishing, diet, genetics, and more can result in varying levels of marbling and tenderness.

    How To Cook Rib

    Easy Pan-Seared Certified Angus Beef ® Ribeye Recipe Using Le Creuset Skillet

    The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which runs down the spine and doesnt do too much work, giving it a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat , which when cooked melts and renders into the steak. This provides extra beefy flavour and a juicy, moist and tender texture.

    A rib-eye steak can come anywhere from the sixth to the twelfth rib, and which end it comes from should dictate how it should be cooked. The centre cut is the most common . It contains some of the fat cap along with a nice amount of marbling. Then we have the two ends: short loin and chuck. The short loin end has little to none of the cap and less marbling, which is more suited to people who prefer less fat. The chuck end, however, contains more marbling and has the largest part of the cap attached. To get the most flavour out of a rib-eye, ask your butcher for steaks cut from the chuck end.

    You can also get ribeye attached to the bone or the increasingly popular tomahawk steak, which is attached to the whole French-trimmed rib bone .

    When buying your steak, look for a nice deep red colour with lots of marbling. Select 2.53cm thick steaks that have been aged for maximum flavour. Buying organic and free-range will also result in better quality meat.

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    Rich Vitamins And Minerals

    Moreover, Angus beef contains rich vitamins B and minerals such as iron and zinc. Iron is to produce red blood cells while zinc is important for the immune system and metabolism.

    Here is the nutrition data of Angus beef per 3 oz / 85 g serving:


    Besides breed and grade, cut is also an important factor that affects the quality of beef. In fact, there are numerous delicious cuts that I bet you will love. But in order not to make this article wordy, I will just introduce some of my favorite cuts of beef below.

    For a more detailed introduction of various beef cuts, check this post.

    What About Usda Select

    Select is leaner and less flavorful as a result. If you wonder why your steaks arent as good as the ones at the steakhouse, its probably because you are starting with a leaner cut of meat. Go get yourself a Choice cut and youll see and taste the difference.

    I dont get Select grade Strip or Ribeye steaks anymore since it almost always turns out bad, meaning dry and not as flavorful. I tried Select filet and it was surprisingly good! The reason? Filet is so lean anyway that if you get filet which is very low in fat, then youre not missing the fat at all since it isnt supposed to be there.

    If Im getting a chuck roast for stew or chopped beef BBQ, then I will get select. Chuck is a fattier cut of the cow and its going to be cooked for a long time: braised or smoked. The leaner Select grade meat will be fine for long cook times.

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    Is Angus Beef Better

    The quality of beef refers to various aspects of the meat such as marbling, tenderness, juiciness and so on. In the United States, quality of beef is indicated by the USDA beef grading system which divides beef into 8 different grades. The best three grades that can be used as steaks are USDA Prime, Choice, Select, with Prime being the finest. Angus beef is graded under this grading system as well.

    As stated previously, this breed tends to have a more beautiful marbling than most of the other beef breeds. Marbling is literally the intramuscular fat that has a lower melting point. When it starts to melt, it coats the muscle fibers and creates a juicy and tender beef with rich buttery mouthfeel.

    However, it doesnt mean Angus must be superior to others. Only the grade shows how good it is. Angus beef with USDA Prime is definitely the best while Select Angus is not as good as the former. So bear in mind that you always choose by grades but not only the breed.

    Read More: 6 Beef Grading Systems In the World

    Angus Beef Ribeye Steak

    Beef Choice Angus Ribeye Steak Family Pack, 2.26

    Ribeye is the best to try a new type of beef because it is all-rounded. This cut comes from the rib primal which the muscles do not use frequently. As a result, Ribeye is incredibly well-marbled, tender and juicy. The Angus Ribeye is even more flavorful which is doubtlessly on the list of our favorite cuts.

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