Rib Steak, Bone In

Also Known As: Bone In Ribeye; Cowgirl Ribeye; Rib Steak, Bone In, Frenched

Tender steak from the Rib with marbling that adds flavor. Simply season and grill.

Butcher's Note

If frenched, referred to as Cowboy Steak. If frenched and full rib bone attached, referred to as Tomahawk Steak.

Industry Ids ?

IMPS/NAMP - 1103

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Rib Primal | Primal Cut

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

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Cooking Methods:

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