1) Bone-in and boneless - do these come from different parts of the cow? When looking at a boneless piece, it doesn't look like they just cut the ribs out - i.e., there are no slashes where the bones would have been. So I'm wondering if the boneless piece is actually a different cut.
2) I usually buy the bone-in from Costco, but am considering buying it from Whole Foods this year. Has anyone purchased the bone-in from Whole Foods? On their site, they describe it as follows: "From a Northwestern ranching co-op that produces some of the best beef in the country. All natural, pasture raised, never fed artificial growth hormones. Delicious, beefy flavor." If it's pasture raised, it may have less fat than the regular USDA Choice or Prime grade, right? But perhaps it will be more flavorful despite the lack of fat?
Thanks for any and all thoughts and info!