Rib steak is located on the back of ribs and consists of 6-7 conventional ribs and tenderloin.

The processing method is: 2/3 of the ribs are sawed off horizontally, and the excess fat on the surface of the tenderloin is removed 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.