BACK-RIB

BACK RIB

Also known as beef riblets, rib bones or beef ribs.
Best prepared by braising and finished on the grill.

Rib-Fingers

RIB FINGERS

Intercostal meat from the back ribs, finger
meat is used best braised and barbequed.

SHORT-RIB

SHORT RIB

Best marinated and broiled or roasted.

RIBEYE

RIB EYE

Boneless Ribeye Lip-on or Lip-off. Roasted or grilled if cut into steaks.

RIBEYE-CAP

RIB EYE CAP

Also known as deckle steak, calotte or spinalis dorsi or
“butchers butter.” Cook in cast-iron pan or grilled to perfection.