Cut taken from the RibRibeye Roast
Ribeye Roast
  • Boneless roast taken from the rib.
  • Cut more than 2 inches thick.
  • The major muscle is the oval-shaped ribeye muscle and it is visible in both faces.  Other small muscles also visible on one side.
  • Has some fat and connective tissue between muscles.

*Cookery Method = Dry

NEXT Beef Cattle Retail Meat Cuts - taken from the Rib 

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