Midwestern Bone-in Ribsteak
Truly the most flavorful steak when compared with the filet and the New York. In most cases, the rib will be split to some degree because of the size of the cattle. In terms of thickness, Midwestern cattle is heavier and so the steaks will have a larger “eye” (diameter). For perspective, a 24oz midwestern Rib Steak will be about 1 1/2 inches thick, and the 28 ounce will approach 2 inches.