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. We've dry aged this USDA Prime Ribeye for 35 days and trimmed away the bone, resulting in a steak that cooks in less time without a compromise to flavor or texture. We ensure a consistent cut for each and every Ribeye we sell, so that they all get the same exact preparation and cooking times.