Bone-In Ribeye Steak

Rib roasts and ribeye steaks are some of the most desirable cuts of the whole animal. They are cut from the rib primal and are known for their rich flavor and soft texture. You can find rib roasts and ribeye steaks in any butcher shop or grocery store. Rib roasts contain a variety of muscles including the longissimus dorsi ("eye" of the ribeye), the complexes, the spinalis dorsi (ribeye "cap"), and the multifidus dorsi, and the longissimus costarum (the "lip" of the ribeye). Bone-in rib steaks can come from any section a bone-in rib roast. They can be cut to any width with a bone saw resulting in an uneven distribution of bone. When cutting frenched bone-in ribeyes (cote de boeuf/cowboy steaks) the steaks are portioned between the ribs giving each steak a full uniformed rib. This is the main difference between a bone-in rib eye and a frenched bone-in ribeye.