A ribeye with the entire rib bone left long and frenched, giving it the axe-handle profile that earns the name. Thirty-six ounces, cut to the thickness of the bone itself, which makes it as much theatre as dinner. Carve it off the bone at the table and it feeds a small crowd.
4 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 400 |
| Fat (g) | 33 |
| Cholesterol (mg) | 95 |
| Sodium (mg) | 75 |
| Carbohydrates (g) | 0 |
| Protein (g) | 25 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Meat Preparation Chart
Serving Suggestion
The showstopper: reverse-sear, present it whole at the table, then carve off the bone and slice. Bring the camera.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.