• Steak taken from the smaller end of the rib (same as Beef Rib Steak Small End, except bone has been removed.
• Cut above 1 inch thick.
• 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).

*Cookery Method = Dry