I don't know if that's the correct name or not. But I'm fascinated by standing at the meat counter and watching the guys with the metal gloves carve up a side of beef into the steaks and trimmings. Last weekend I went camping with some friends, one of whom works for a food distribution company. He brought along a USDA Prime rib side. There were about 20 one-inch-thick ribeyes in it, plus some trimmings which we used for fajita meat. I got to do a lot of the cutting and trimming, and I can say, there is certainly an art form to it. I'd love to take a class in proper butchery. It seems to me that it's not dissimilar to woodworking, in that that you have to learn how to read the grain and cut accordingly to best suit your purposes. By the way, the steaks were just absolutely fantastic. Rubbed with olive oil... then sea salt and corse ground pepper. Then quickly grilled to medium rare, with a nice crust on the outside. Then a sub of butter on each one while they rested. I've never seen the fat in a ribeye render so well. The fat just melted into the meat, so much so that it was much more edible than in most ribeyes I've had. I had to pay attention not to eat too much of the fatty portions, so as not to get sick. But the flavor was outstanding. Most ribeyes I've had, the fat was very flavorful, but not edible at all... not so with this particular cut.