• Roast taken from the smaller end of the rib.
• Cut more than 2 inches thick.
• Contains flatter rib bones on both ends.
• The oval-shaped ribeye muscle is that major muscle, and it is visible in both faces.  Other small muscles also visible.
• Has some fat and connective tissue between muscles in the narrower end (the tail), and thicker outside fat opposite the ribs.

*Cookery Method = Dry