Piedmontese Beef Rib Steak

The Piedmontese Beef Rib Steak is a bone-in favorite, cut from the rib primal for deep flavor and hearty presentation. With Piedmontese genetics, these rib steaks are naturally more tender while keeping a leaner profile than conventional beef, delivering the perfect balance of juiciness and beef-forward taste. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, this steak reflects both heritage genetics and sustainable Kansas ranching. Offered through the Territory Trading Co. collective, it’s a timeless cut for steak night or weekend grilling.

Key Features:

• Bone-in rib steak with classic steakhouse flavor
• Naturally lean yet tender with Piedmontese genetics
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• 2 steaks per vacuum-sealed package
• Target weight: ~16 oz per steak (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Grill or pan-sear hot and fast, finishing to 130–135°F for medium-rare. Rest before slicing.

Recipe Idea: Bone-in rib steaks with garlic-herb butter and roasted vegetables.