The Ribeye is cut from the rib section, which spans from ribs six through twelve. The extra marbling of the cut makes for a more succulent, juicy flavor, as compared to leaner steaks. The Cowboy Ribeye is a bone-in USDA Prime Ribeye that we've wet aged for 25 days. This is a cut that was made for the grill! It presents well on the plate, and benefits from that added flavor which comes from a bone. We ensure a consistent cut for each and every Ribeye we sell, so that they all get the same exact preparation and cooking times.