The Bone-In Rib Steak is cut from FCO (Fat Cap Off Rib).
Rib Steaks are known for their abundance of flavor and leaving the bone on enhances this. You can order this steak frenched or as is. Of course the bone, if frenched, gives an outstanding plate appeal however, it will cost more as the yield will be less.
To attain a reasonable thickness to this steak you should order 14 oz. (400g) or higher.
NAMP 109E, FCO Rib (Bone-In Ribeye)
AA, AAA, Prime, Certified Angus Beef
Aged to a minimum of 21 days
Cut to your needs
All exterior fat and tail are trimmed according to specification. The back strap and feather bones are removed and the chine bones are trimmed with the band saw. The steaks are cut with the band saw in full slices perpendicular to the grain.