Shelf Life & Storage Tips
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Shelf Life & Storage Tips</label>
<div class="answers">The rib steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.<br/></div>
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Yummy Suggestions
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Yummy Suggestions</label>
<div class="answers">Preheat your gas grill to a high heat. Sear the steak on both sides for 1-2 minutes, then decrease to medium heat. Grill the perfect medium-rare rib steak for 9-12 minutes for a 1-inch steak and 12-15 minutes for a 2-inch steak, turning once before the halfway point.<br><br>
To really bring out the rib steak's flavor, try it with some strong, sweet and tasty flavors like garlic, horseradish, peppercorns, aged sharp cheeses, or bacon.<br>
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Feed Ingredients</label>
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As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.<br><br>
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
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Common Questions</label>
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<strong>What breed are your cows?</strong><br>
Our beef cows are Black Angus.<br><br>
<strong>How long is the beef aged?</strong><br>
Our beef is dry aged (or hung) for 10 days.<br><br>
<strong>What is the difference between rib steak and ribeye steak?</strong><br>
The key difference between a rib steak and a ribeye steak is whether the bone is left on or removed. A rib steak is the bone-in version, while a ribeye is the boneless version of the same cut of meat from the rib section of the cow.<br><br>
<strong>What part of the cow does the rib steak come from?</strong><br>
Rib steaks are cut from the front portion of the loin, or center, primal of the steer. Consisting of richly marbled meat bound together with flavorful fat, these steaks are known for their tenderness and flavor.<br><br>
<strong>Why should my steak be room temp before cooking?</strong><br>
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.<br><br>
<strong>Do your cows get mRNA vaccines?</strong><br>
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!<br/></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></br></div></input></div>
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<div class="answers">The rib steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.</div>
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Feed Ingredients
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Feed Ingredients</label>
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As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.<br><br>
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
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Honest Disclosure
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<div class="answers">The rib steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.</div>
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A2/A2 Dairy
Meat & Seafood
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