Spencer Steak – The Ribeye Connoisseur’s Cut
What’s a Spencer Steak? It’s the front section of the ribeye, closer to the chuck—where the marbling is richer and the flavor runs deeper. Early on, when I started selling meat, I noticed some of the same steak connoisseurs carefully picking through each week’s ribeye selection.
When I asked what they were looking for, they explained they wanted the cuts from the front end of the ribeye because it had more juicy fat and flavor. That stuck with me—so I decided to name that prized section the Spencer.
Cut from the front of the prime rib, Spencer Steaks are richer, more marbled, and perfect for serious steak lovers.
Only 3 Spencer steaks per rib—very limited each week
Available French cut bone-in or boneless
100% pasture-raised, grass-fed & finished
Dry-aged 3–4 weeks using old-fashioned artisan methods
Fresh, never previously frozen
Reserve online to get yours—Spencers sell out fast. Pickup at Minnie’s Mercantile.
Average size: 18.56 oz.
Spencer Steak – The Ribeye Connoisseur’s Cut
What’s a Spencer Steak? It’s the front section of the ribeye, closer to the chuck—where the marbling is richer and the flavor runs deeper. Early on, when I started selling meat, I noticed some of the same steak connoisseurs carefully picking through each week’s ribeye selection.
When I asked what they were looking for, they explained they wanted the cuts from the front end of the ribeye because it had more juicy fat and flavor. That stuck with me—so I decided to name that prized section the Spencer.
Cut from the front of the prime rib, Spencer Steaks are richer, more marbled, and perfect for serious steak lovers.
Only 3 Spencer steaks per rib—very limited each week
Available French cut bone-in or boneless
100% pasture-raised, grass-fed & finished
Dry-aged 3–4 weeks using old-fashioned artisan methods
Fresh, never previously frozen
Reserve online to get yours—Spencers sell out fast. Pickup at Minnie’s Mercantile.
Average size: 18.56 oz.
