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T MEAT THE EXPERTS Exclusive from B &B Butchers & Restaurant he ribeye, a beef steak from the rib section, consists of two different muscles – longissimus dorsi (the loin or eye) and spinalis dorsi (the cap or deckle) – and can be served bone-in or boneless. Coming from the lightly worked upper rib cage area, its extensive marbling makes it extremely flavorful and the perfect cut for dry-aging. Due to its high fat content, a ribeye can be cooked on the grill, broiler or oven on high heat, depending on the thickness of the cut. The ribeye cap (often called Butcher's Butter) has the flavor and juicy fat of a ribeye with the tenderness of a tenderloin. A standing rib roast (often called Prime Rib) is a rack that consists of the same tender eye meat that comprises ribeye steaks. Texas-raised wagyu RIBEYE (L), 28-DAY IN-HOUSE DRY-AGED USDA PRIME RIBEYE (R) and the whole RIB RACK FROM THE BUTCHER SHOP AT B&B 1814 WASHINGTON AVE. • HOUSTON, TX 77007 • 713.862.1814 • BBBUTCHERS.COM B &B RIBEYE RIBEYE B utchers & Restaurant ON THE MENU USDA Prime: 28-Day and 55-Day Dry-Aged, The Long Bone, Prime Rib, Club Cut Wagyu: 55-Day Dry-Aged Texas-Raised, 28-Day Dry-Aged A5 Japanese, Butcher's Butter A5 Kobe from 100% Tajima cattle, the most rare & exclusive beef in the world. It sometimes called the Delmonico, named for the 19th century New York City restaurant that served it. From purchase to plate, B&B loses 45% of its purchased weight from the in-house butchering and dry-aging process. Approximately 127,789 pounds have been sold since opening. FUN FACTS F R A N C E EntrecÔte AU S T R A L I A SCOTCH FILLET I ta ly COSTA DI MANZO A r g e n t i n a ojo de bife