the Tomahawk Ribeye is a USDA Prime bone-in cut. This 40-ounce steak is known for its distinctive look that echoes a Native American tomahawk. Made with corn-fed Midwestern beef, the ribeye comes ...

The lack of bone also makes them easier to cook to ... some of the most prized cuts of steak available, including prime rib ...

Both prime rib and rib eye roasts are primal cuts of beef; prime rib, aka standing rib roast, is a larger, bone-in cut that includes the rib eye, whereas the smaller rib eye roast can be purchased ...

While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person.