I am an executive chef at a high end steak house and it took us about 9 months from when we opened to find the ribeye that was perfect for us. This ribeye is the best I’ve ever had or cooked and that includes Japanese A5 Wagyu. It is tender and cooks perfectly. Looking forward to getting our prime tenderloins in to start selling them. Our ribeyes have came with nothing but rave reviews from customers. We keep it simple salt pepper and a little garlic no need to do to much to such a quality product!!