• Roast (more than 2 inches thick) taken from the center of the Loin (past the last rib).
• Contains vertebrae ("T" bones) and possibly one rib bone on the rib end.
• Contains the loin muscle as the primary muscle on the rib side, and the large loin muscle and smaller tenderloin muscle on the loin side.  Several smaller muscles also visible in cut ends.
• Has some fat and a little connective tissue seperating the muscles, and some fat on the outside.

*Cookery Method = Dry