A smaller and leaner, yet still flavorful, alternative to the Bone-In Ribeye. Ideal for roasting whole or turning into Ribeye Steaks. It’s very highly marbled—much of the rich, beefy flavor comes from the fat, making this an exceptionally flavorful steak. This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.
Note: Actual product may be slightly different from the images.
*Video Credits : Grilling Network™