It is the king of beef cuts. It's called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the palate.
Product is FRESH Average log is approx 25 lb each
cut into steaks, smaller roasts and be creative