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Rib Eye/Rib steak (Bone-In)

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The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling. 21 day aged. Steaks are 14-16 oz each