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it's Beef Belly
Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs
How does domestic lamb compare to imported lamb
Wagyu oxtail (BMS 7+) has significantly more intramuscular fat
one of Europe's most modern meat processing facilities
Bone-In Prime Rib | USDA Prime Cast Iron it's Beef BellyThe King of Roasts The Bone In Prime Rib is the crown jewel of beef cuts, celebrated for its tenderness, flavor, and marbling. Known as the "King of Roasts," this cut is derived from the rib primal, home to the most desirable and flavorful steaks on a steer. The bone in feature amplifies the richness and juiciness, making it a show stopping centerpiece for any table. Sourced from the best farms in the Midwest of the US, our Prime Rib is hand selected
