There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.
Mastro's executive chef Michael Colbert told Chron the 100-percent A5 Japanese wagyu long bone-in ribeye is a rare cut, making the restaurant one of the few places in the U.S. (and the first in ...