Cut takien from the RibRib Steak
(Small End, Boneless)

Rib Steak small end (boneless)

  • 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

NEXT Beef Cattle Retail Meat Cuts - taken from the Rib 


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