Types of Rib
Long Bone Ribeye Steak
Also known as the "Tomahawk Chop" This Extra Fatty and Well Marbled Steak Provides the most Robust Flavor and Juiciness. Average Length of the Rib Bone 8-10 Inches.
Optimum Wet Aging 28-35 Days
Lollipop Ribeye Steak
Also known as the "Cowboy Steak", this Extra Fatty and Well Marbled Cut Provides the most Robust Flavor and Juiciness of all the Cuts. Lollipop means the 2" Bone is Cleaned of any Fat all the Way to the Eye of the Meat.
Optimum Wet Aging 28-35 Days
Split Bone Ribeye Steak
One of the Best Yielding Cuts of the Bone-in Ribeye Steaks. This 7 Bone Sub-Primal is cut into 14 Steaks by Splitting the Rib Bones. The Extra Fatty and Well Marbled Steak, Provides the most Robust Flavor and Juiciness.
Optimum Wet Aging 28-35 Days
Saw Cut Ribeye Steak
This is the Most Consistent of All the Bone In Cuts and the Best for Yield. Cutting on the Band Saw, You insure the thickness. The Extra Fat and Well Marbled Steak, Provides the most Robust Flavor and Juiciness.
Optimum Wet Age 28-35 Days
Ribeye Steak Boneless
Also Known as the Delmonico Steak. The External Fat and the Rich Marbling Blend Together to Make this Steak Full of Robust Flavor and Juiciness.
Optimum Wet Aging 28-35 Days
Filet of Ribeye
This Steak Comes from the Center of the Loin after the Outer Muscle, the Spinallis, is removed. Cut Extra Thick and Shaped like a Filet. The Robust Flavor of the Ribeye Offered in a Smaller Portion.
Optimum Wet Aging 28-35 Days
B/I Ribeye Roast
This cut comes from the Rib primal, which is cut from the 6th to 12th rib section. This is known as Prime Rib, or a standing Rib Roast. Presenting a bone in rib roast onto a carving station is beyond impressive. The ribeye has intense marbling and amazing richness.
Optimum Aging Wet is 28 to 35 days
Thanks to Linz for help in creating these informational pages on Steak.
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