A. The Ribeye is the boneless portion of the primal rib consisting of the ribeye muscle (l.dorsi) and closely associated muscles lying adjacent there to on the vertebrae side (multi-fidus, spinalis and semi- spinalis dorsi) between the 6th and 12th ribs inclusive. 

B. The ribeye is fabricated from a 2"x 2" rib. The chine bone (thoracic vertebrae) is entirely removed, completely separating the rib and feather bones as well as the blade bone with attached cartilage (chuck end), all backstrap, lifter meat and seam fat between