The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your rib eye, this cut becomes a rib roast, However, if you’re just getting one bone, this makes it a rib eye (called a Scotch filet in Australia and New Zealand). The rib eye is the fattiest of the high-end steaks, which means it has the boldest flavor. It also means that it needs to be handled differently than a porterhouse, T-bone, strip, or filet. 

Beef RibEye Steak with Bone in

$41.69Price
Sales Tax Included
  • The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your rib eye, this cut becomes a rib roast, However, if you’re just getting one bone, this makes it a rib eye (called a Scotch filet in Australia and New Zealand). The rib eye is the fattiest of the high-end steaks, which means it has the boldest flavor. It also means that it needs to be handled differently than a porterhouse, T-bone, strip, or filet FOR AN AWESOME RECIPE visit our Facebook page at .://www.facebook.com/elitemeats.hamilton