The portion of the forequarter remaining after excluding the Cross-Cut Chuck and Short Plate and containing 7 ribs (6 to 12).
Rib Primal | Primal Cut
Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.Explore This Primal
Thin muscles removed from the outside of the Rib; also called cap and wedge meat.
Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.
Tender, bone-in steak with a frenched rib presentation that is great for the grill.
Tender steak from the Rib with marbling that adds flavor. Simply season and grill.
Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.
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