Shin [Bone In]

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.

Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat. Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.

Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support

T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.