The
rib section is part of the forequarter, running from the chuck
to the end of the rib cage. It holds some of the best meat
the bison has to offer. Prime rib has been a
staple for fine restaurants throughout the country, and we
offer this by special order. Our opinion is that the Rib
Eye Steak is the most flavorful and juicy steak we
have in stock, as well as the best value. Beneath the rib
eye are the Spare Ribs, which have enough meat
on them to make a meal. Short Ribs are extended
from the spare ribs, and are even meatier. There are as many
ways to cook the ribs as there are chefs; the possibilities
are unlimited. |
