• Steak taken from the smaller end of the rib, and cut the thickness of one rib (about 1 inch thick).
• Contains a flatter rib bone.
• The oval-shaped ribeye muscle is the major muscle, and it is visible in both faces.  Other small muscles also visible.
• Has some fat and connective tissue between muscles in the tapering end (the tail), and thicker outside fat opposite the rib.

*Cookery Method = Dry