This meat is cut out between ribs 6 through 12 and from under the Ribeye Roast. The meat included in these strips is tender loin meat, but it is removed from the Roast because it includes a lot of connective tissue and is more than a little tough.
This cut will not be found in regular North American super markets, but can be had from specialty butchers. The photo specimens were purchased from a large Asian market in Los Angeles (Alhambra) that carries quite a few meat items unfamiliar to most Americans. The photo specimens were about 10 inches long, 1-3/4 inches wide and 1 inch thick. They were purchased frozen for 2019 US $6.99 / pound.
More on Cuts of Beef.
Cooking: Because of its toughness, this cut needs either long / hot cooking or needs to be ground. It makes very good beef burger patties, preferably blended with some regular ground beef.
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