Cut taken from the Rib

• Roast taken from the larger end of the rib.
• Cut more than 2 inches thick.
• Contains a flat blade bone on one end and 2-3 curved rib bones on one side.
• Will have more than 5 distinct muscles, but the oval-shaped ribeye muscle will be seen in both faces.
• Has fat and connective tissue between muscles in both the blade and rib faces, and thicker outside fat opposite the ribs.

*Cookery Method = Dry