Cowboy steak

The Cowboy steak is cut from the rib section of the carcass—the same muscle as the ribeye—but it features a short, trimmed bone. This bone gives the steak a substantial, striking appearance on the plate; during cooking, it also protects the meat from drying out and helps retain its juices. At the center lies the dense "eye" of the ribeye. Above it sits the "cap"—considered by butchers to be the tastiest part—which is both more tender and fattier than the main muscle. A layer of fat runs between them, melting during cooking to baste the meat from within. Wet-aging in a vacuum softens the muscle fibers while preserving the pure, vibrant flavor of the beef. This is the perfect steak for those who want the full ribeye experience, served in a way that is both simple and spectacular.

Primal cut

Rib

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Oven