The top portion of the rib section contains the second most tender cuts of beef and is often called the most flavorful section. This rib section muscle is not used as much as the other muscles of the animal and is therefore tender. The rib portion also has fat - lots of fat. This means lots of flavor.
This section can be roasted (rib roast) or cut into steaks (rib steaks with the bone or rib-eye steaks without the bone). Either way, the meat is tender and very flavorful.
Brand: Creekstone, Country: USA
