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American lamb is typically grain-finished
Lamb racks should be cooked looking for a good burned char on the outside with a pink center
Side Muscle On
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Bone-In Ribeye | USDA Prime USDA prime ($$) American lamb is typically grain-finishedThis 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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