The Bone-In Ribeye is the same cut of meat as the Boneless Ribeye but we keep the rib bones on. Ideal for roasting whole or turning into Bone-In Ribeye Steaks or various other cuts. 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 cut consists of three muscles that are fabricated into the Bone-In Ribeye Steak, Ribeye Roast, Short Ribs and sometimes Ribeye Filet and Ribeye Cap Steak.
Note: Actual product may be slightly different from the images.
*Video Credits : Jordan Gray