Bone-In Ribeye | USDA Prime GrassFed The flat iron might not

The flat iron might not get nearly as much attention as rib-eyes and strips

but this is exactly what you want if you are planning on doing a proper low-and-smoke

Oven-Roasting: Reverse sear in the oven at a low temperature until it reaches your desired doneness

lets just say the Denver steak is the fourth most tender muscle section of a heifer

but if you want to go all out you could turn it into a Pork Crown

Bone-In Ribeye | USDA Prime GrassFed The flat iron might notThis is the top 2% of beef in America our USDA Prime Bone In Ribeye is the gold standard for flavor, texture, and quality. Hand selected from G1 Certified Midwestern cattle and wet aged for 30+ days, its deeply marbled, tender, and absolutely packed with rich, buttery beef flavor. The bone keeps the steak juicy during cooking and adds even more depth to the final result. Whether you're firing up a grill or a cast iron pan, this cut is built to perform