***FUTURE***
Sunday noon!
Ribeye on the grill! Green bean hotdish, grilled potatoes, and grilled garlic toast.
A couple weeks ago I brought home a 23# boneless Ribeye. Wednesday was six weeks since processing, so I cut it and vacuum sealed each steak - 1.5" thick. I gave three to the neighbor, kept 2 out for the weekend, and froze the rest.
These came from National in Liberal, KS. They are Angus that is graded Choice. When I was cutting I would have graded these Prime. Christmas eve the daughter did an 8# Prime Rib from the same load, and it was butter knife tender.