Twin 12oz Ribeye Steaks
Description
12oz Ribeye Steak from Pineland Farms Natural Meats.Raised on family farms in the eastern U.S. No antibiotics. No added hormones. Animal Welfare Certified. Born, raised, and processed in the USA. 100% natural beef. Surf and turf just got better.
Shipping Information
We’ve carefully selected the best materials and shipping services to ensure your order arrives fresh, intact, and ready to impress—from our dock to your doorstep.
- Delivery Days: We ship Monday-Friday for delivery Tuesday-Saturday. Saturday delivery costs $25 extra and may not be available in all areas or on all Saturdays.
- Live Lobster, Fresh Seafood, Frozen Lobster & Appetizers:
Ships via Priority Overnight or Next Day Air. Choose your delivery date at checkout. FREE SHIPPING on orders over $200! - Order Deadlines:
For same-day shipping, order by 9:00 AM EST. We recommend ordering early for special occasions. - Carriers & Timing:
We ship with UPS, FedEx, GLS, and OnTrac. Delivery times may vary, especially during holidays or to rural areas. Some addresses may receive deliveries as late as 8-9 PM. For restricted-access addresses, contact customer service before ordering. - Saturday Deliveries:
Available in most areas with a $25 fee at checkout (subject to verification).
Pro Tip: Plan ahead for the freshest Maine seafood delivered to your door!
Preparation Instructions
Crusher Claw Prep Guide
1. Thaw
These claws average 16 oz each — big enough that you don't want to rush this. Move them from freezer to fridge the night before, or use a cold water bath (claw sealed, submerge in cold water, change water every 30 minutes) if you're cooking same-day.
2. Steam
They're already fully cooked, so you're just warming them through. Steam 5–6 minutes — that's it. Any longer and you're just toughening up perfectly good meat for no reason.
3. Melt the butter
While the claw steams, melt your butter. Salted, clarified, garlic — your call. Just don't skip it.
4. Crack it right
Here's the part people get wrong. These claws have thick, dense shells — a crusher claw is built to crush shellfish, so the shell matches the job. Skip the nutcracker. Lay the claw on a cutting board and use the back (spine) of a chef's knife to strike firmly across the shell — one or two solid hits is usually all it takes. It's controlled, it's clean, and it won't turn the meat inside into shrapnel.
5. Eat
Pull the meat out in one piece if you can — that's the reward for cracking it properly. Dunk in butter. Repeat until gone.
Twin 12oz Ribeye Steaks
Description
12oz Ribeye Steak from Pineland Farms Natural Meats.Raised on family farms in the eastern U.S. No antibiotics. No added hormones. Animal Welfare Certified. Born, raised, and processed in the USA. 100% natural beef. Surf and turf just got better.
Shipping Information
We’ve carefully selected the best materials and shipping services to ensure your order arrives fresh, intact, and ready to impress—from our dock to your doorstep.
- Delivery Days: We ship Monday-Friday for delivery Tuesday-Saturday. Saturday delivery costs $25 extra and may not be available in all areas or on all Saturdays.
- Live Lobster, Fresh Seafood, Frozen Lobster & Appetizers:
Ships via Priority Overnight or Next Day Air. Choose your delivery date at checkout. FREE SHIPPING on orders over $200! - Order Deadlines:
For same-day shipping, order by 9:00 AM EST. We recommend ordering early for special occasions. - Carriers & Timing:
We ship with UPS, FedEx, GLS, and OnTrac. Delivery times may vary, especially during holidays or to rural areas. Some addresses may receive deliveries as late as 8-9 PM. For restricted-access addresses, contact customer service before ordering. - Saturday Deliveries:
Available in most areas with a $25 fee at checkout (subject to verification).
Pro Tip: Plan ahead for the freshest Maine seafood delivered to your door!
Preparation Instructions
Crusher Claw Prep Guide
1. Thaw
These claws average 16 oz each — big enough that you don't want to rush this. Move them from freezer to fridge the night before, or use a cold water bath (claw sealed, submerge in cold water, change water every 30 minutes) if you're cooking same-day.
2. Steam
They're already fully cooked, so you're just warming them through. Steam 5–6 minutes — that's it. Any longer and you're just toughening up perfectly good meat for no reason.
3. Melt the butter
While the claw steams, melt your butter. Salted, clarified, garlic — your call. Just don't skip it.
4. Crack it right
Here's the part people get wrong. These claws have thick, dense shells — a crusher claw is built to crush shellfish, so the shell matches the job. Skip the nutcracker. Lay the claw on a cutting board and use the back (spine) of a chef's knife to strike firmly across the shell — one or two solid hits is usually all it takes. It's controlled, it's clean, and it won't turn the meat inside into shrapnel.
5. Eat
Pull the meat out in one piece if you can — that's the reward for cracking it properly. Dunk in butter. Repeat until gone.
WILD CAUGHT
Sourced straight from the ocean, ensuring authentic, untamed flavor that you can taste. You can come to Maine and see the process in action.
SUSTAINABLY SOURCED
Responsibly harvested to protect marine life and our planet, Maine’s sustainable fishing tradition is passed down by generations of lobstermen and women.
100% ALL NATURAL
Pure seafood with no additives—just nature at its finest. Maine has been harvesting lobster naturally since the 1600s. A tradition you experience with every bite.
HAND HARVESTED
Expertly gathered by skilled hands for unmatched quality, always by hand and never by net—a tradition passed down to future farmers of the sea.
PEAK FRESHNESS
Our lobster tails are flash-frozen at its prime to lock in the freshest taste. Our live lobsters, harvested in the morning, delivered the next day.
100% ALL NATURAL
Pure seafood with no additives—just nature at its finest. Maine has been harvesting lobster naturally since the 1600s. A tradition you experience with every bite.
PROTECTING THE RESOURCES
WILD CAUGHT BY HAND, SUSTAINABLY HARVESTED
Maine lobsters are hand-harvested from small day boats & caught one trap at a time with strict requirements on size & breeding status. We’re proud to be part of this heritage.
THE FRESHEST MAINE LOBSTER
Flash Frozen At Peak Freshness, State-Of-The-Art Nitrogen Technology
Wild-caught in Maine
Sustainably Harvested by Hand
Flash-Frozen At Peak Freshness For You
Featured & Recognized By
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Absolutely delicious clam chowder! Rich, creamy, and packed with tender clams and great flavor. Every spoonful was satisfying, with just the right balance of seasoning and a wonderful homemade taste. This is exactly what a great clam chowder should be—comforting, flavorful, and incredibly satisfying. I’ll definitely be ordering it again!
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Thank you wonderful addition to our meal
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Tastes like grandma made when I was in grade school
- PEPaula E.Verified BuyerReviewing1lb ShrimpI recommend this productRated 5 out of 5 starsYesterdayThe best Shrimp
Absolutely delicious—so fresh and the best I’ve ever had!
- DEDonald E. Y.Verified BuyerReviewing4 Crab CakesI recommend this productRated 5 out of 5 stars3 days agoCrab Cakes
I'm saving these for later . If like others I have gotten they will be Great .