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Standing Ribs
Standing Rib - Cut of beef from the primal rib, one of the nine primal cuts of beef.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back.
T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Ribeye Steak [Bone In]
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
Tomahawk
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
Sirloin Steak [Bone In]
Sirloin Steak Bone In - Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
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