I'm not a ribeye fan, to be frank, because of that "Missouri River" of fat. I can't eat it. I like my bacon extra crispy, where the fat has been cooked down to a nice savory crunch like pork cracklins. My preferred cut is a nice filet mignon, which runs about $20 a pound but is oh so worth it. When I was a kid we couldn't afford it (chuck steaks were a rare treat, and involved a lot of chewing) but once I got into a good job where we charged the meal to the client, I discovered what all the fuss is about. God damn, that's good meat.

I've not seen the Missouri River. Been all over the Cumberland and Mississippi Rivers, but never the Missouri. Presumably it's wide.