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M. J. Dalton Butchers
For the discerning meat eater
Rib Eye Steak
The ribeye, is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimius dorsi muscle but also contain the Complexus and Spinalis muscles. It is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow's weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree.