{"product_id":"angus-prime-boneless-ribeye","title":"USDA Prime Boneless Ribeye — 1” or 1.5” Thick","description":"\u003cp\u003e\u003cstrong\u003eUSDA Prime · 1” (16 oz) or 1.5” (24 oz)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe king of the grill. Generously marbled Prime — buttery, beefy, and forgiving. The 1” is the classic weeknight steakhouse cut; the 1.5” is the thick, edge-to-edge showpiece built for a reverse-sear and company at the table.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eHow to cook it.\u003c\/strong\u003e 1″: sear 3 min per side over high heat to 130°F. 1.5″: reverse-sear at 250°F to 120°F internal, rest, then 60 sec per side in ripping-hot cast iron. Rest 5–10 min before cutting.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePacked to arrive cold — guaranteed.\u003c\/strong\u003e Flash-frozen at peak freshness, vacuum-sealed, and packed with dry ice in an insulated box. 2-day frozen shipping nationwide, or hand-delivered across the Dallas–Fort Worth metroplex. Your steaks will arrive frozen or partially frozen — firm and cold to the touch, often with the dry ice used up. That’s as intended: cook them that day or put them straight in the freezer. If anything arrives at room temperature and no longer cool to the touch, or a vacuum seal is broken, don’t cook it — email a photo to hello@winstoncattleco.com within 24 hours and we’ll replace it or refund it, your choice. Nothing to ship back.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eReal USDA Prime.\u003c\/strong\u003e The top USDA grade — the same tier the best steakhouses serve. From our own Angus herd, raised by a sixth-generation Texas ranching family that has run cattle since 1878, and cut at our own Fort Worth facility.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDry-aged on the rail, 14–21 days.\u003c\/strong\u003e We hang the whole carcass in our own cooler for three to four weeks — the traditional way, on the bone and not in a bag. Most grocery-store beef is wet-aged just 7–14 days in a sealed bag on the way to the shelf. We do roughly double that, dry, and trim the outer layer by hand before we cut your steak. It costs us real weight in the process — that’s the trade for this kind of flavor. We vacuum-seal and flash-freeze only after the aging is done, never during.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWant it thicker? Just ask.\u003c\/strong\u003e We own the facility and cut every steak by hand, so custom thickness is no problem — tell us 2”, 2.5”, whatever you’re after, and we’ll cut it that way. Reply to your order confirmation or email hello@winstoncattleco.com. No national shipper can do that.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSomething not right? Email me.\u003c\/strong\u003e A cut that isn’t what you expected, a question about a seal, anything at all — email me directly at carl@winstoncattleco.com. You’ll hear back from a person, not a form, within one business day. — Carl\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMeet the actual animal.\u003c\/strong\u003e Every box has a QR code — scan it and you’ll see the steer your beef came from, where it grazed, and when it was harvested. Not a stock photo of a farm. The real one.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNo subscription, ever.\u003c\/strong\u003e Order exactly the cuts you want, whenever you want them. Free local DFW delivery on orders $199+.\u003c\/p\u003e","brand":"Winston Cattle Co.","offers":[{"title":"1\" (~1 lb)","offer_id":48596402176241,"sku":"WCC-RIBEYE-BNLS-1IN","price":55.5,"currency_code":"USD","in_stock":true},{"title":"1.5\" (~1.5 lb)","offer_id":48596402209009,"sku":"WCC-RIBEYE-BNLS-15IN","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0806\/1098\/4177\/files\/boneless-ribeye-single_jpg.png?v=1788793894","url":"https:\/\/winstoncattleco.com\/products\/angus-prime-boneless-ribeye","provider":"Winston Cattle Co. ","version":"1.0","type":"link"}