The difference between eight-rib steak and four-rib steak is mainly the difference between two bones and four bones. Rib-eye steak, that is, beef eye meat, especially the front parts on both sides of the back of cattle, belongs to the higher grade part of beef.

After careful division, its appearance looks like a square arc with marbling, which is the beef between the seventh and tenth ribs of the cow's back.

Job operation

Rib row is located on the back of ribs and consists of 6 to 7 regular ribs and waist.

The processing method is to cut off two-thirds of the ribs horizontally and remove the excess fat on the surface of the loin with a knife. Then use a knife to remove the loin and spine, and keep the surface of the loin intact, and then use a saw to cut it near the ribs and spine to remove the spine. Finally, remove the ribs on the inside.