Product Details

100% Grass-Fed Black Angus Rib Eye Steaks
We are pleased to announce that Mr. Pearson’s meticulously sourced 100% Grass-Fed Black Angus Rib Eye Steaks are now available boneless, frozen, and vacuum-sealed in cases of eight 16-ounce steaks.


Succulent steaks ahead! Trust us, our perfectly marbled cuts will make your taste buds tango. Don't believe us? Click the red button and let Mr. Pearson, your culinary sensei, spill the juicy details.

We source our steaks from 100% Grass Fed cattle that are reared on lush grasses and well-watered lands from farms in New Zealand, known for their crisp, clean water, abundant blue sky and a temperate year-round climate. Our Angus 100% Grass-Fed cattle are raised and roam freely in this perfect environment, allowing you to enjoy premium, tender grass-fed beef, just the way nature intended. Our cattle are never given steroids, hormones, or antibiotics, ensuring that our premium grass fed beef is as nature intended.

A rib eye steak is a beef cut sourced from the rib section of the cow. It has a rich marble texture and a distinctive taste. The rib eye comes from the rib primal of the animal, located between ribs six and twelve.

The tenderness and juiciness of this cut make it cherished by steak enthusiasts.

Our expert trimmers meticulously hand-trim the rib eye steaks and individually vacuum seal them, then flash freeze to ensure the utmost freshness.

Experience the supreme quality of our grass-fed steaks, backed by 30 years of global travel research and analysis. Contact Mr. Person today to place your order and enjoy the delicious difference. Satisfaction is always guaranteed.

To ensure peak freshness, it is imperative to store your 100% Grass-Fed Black Angus Rib Eye Steaks, in a freezer that maintains a temperature below 0⁰F.

For the most favorable cooking results, we advise defrosting your Rib Eye Steaks inside the refrigerator for a period of one night. Shortly before you intend to cook, take your steaks out of the fridge and allow them to settle at room temperature for up to an hour. Proceed by rinsing the meat, patting it dry, and cooking it as per your preferred technique.

It is paramount to verify the internal temperature of cooked beef using a food thermometer to ensure safety. The temperature should reach at least 145°F, as suggested by the USDA.

After cooking, allow the meat to rest for at least 5 minutes before serving.

Should you require any further assistance, such as recipe suggestions for preparing and serving our unparalleled 100% Grass-Fed Angus Rib Eye Steaks, please do not hesitate to get in touch. You may reach us at

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