The rib steak is cut from the whole prime rib, leaving a section of the bone on each steak. Any cut from the rib will provide the best flavor of the traditional steaks; you’ll find a little more internal fat (beyond the marbling), but it’s worth it for the taste.

This is the big brother of the Rib Eye Steak. The only difference between the two is the presence of the bone; otherwise it’s the same steak. Though all bone-in rib steaks will, clearly, have a bone (who knew?!), the size of the bone fluctuates. The Rib steak cut from the loin end of the rib (towards the south end of a north-bound cow) will have a bone length of about 6 to 8 inches, while the steak cut from the chuck end (closer to the head of the cow) will have a much shorter bone, maybe only 3 to 4 inches long. If you’ve ever seen what is called the “cowboy” steak, it is cut from the loin end so that the bone is long enough to be exposed on one end while still having a good sized section attached to the steak.

Please note: This item is available for in store purchase only. Weight and final price will be determined at time of sale. Please call or email for availability.