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Chuck Ribeye
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| Chuck Ribeye, also known as Kataloin in Japanese, is named for its proximity to the waist (Loin). It serves as the starting point for many other parts, including the front part of Bao Bei and Lao Tao, the front part of the Ribeye, and the location of the Ribeye Cap. The front-most part of the Chuck Ribeye is highly recommended for those who prefer a smaller steak and find Ribeye to be too large.
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