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and traditional stovetop braises
Keep the foie gras in the coldest part of your refrigerator (usually the back bottom shelf) if using within a few days
non-gamey flavor
Our Elks are raised on open-free range ranches by family-owned farms
a monounsaturated fat also found in olive oil
Bone-In Ribeye | USDA Prime grass fedholidays and traditional stovetop braisesThis 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
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