Rib Primal
What is the Rib Primal? - Best Online Steaks
The Rib Primal is located below the front segment of the backbone of the animal, which is mainly used to bear the weight. This section provides rich, flavorful meats and is most often used to produce Ribeye Steak and Ribeye Roast, which are just perfect for grilling, pressure cooking, broiling, and more.
The Steaks and Roasts of the Rib Primal
- Ribeye Roast - The Ribeye Roast, also called Rib Roast Bone-In, Oven-Ready, Newport Roast, and the Small End, is a prime cut that is favored for its significant marbling and savory taste that makes it a popular choice for the holidays, and it can be purchased from your meat supplier and then stored in the refrigerator, in its package, for several days. Because Ribeye Roast is separated from the middle rib section, which is the most succulent, it can also be the most costly rib portion.
- Ribeye Steak- The Ribeye Steak, also known as Ribeye Roll Steak, Bone-In, Roll Steak, Lip-On, and Boneless, offers a beautiful presentation with a great texture and great marbling throughout. It is also rich, succulent, and tender with a superior beef flavor that makes it a popular choice among restaurant patrons. The Ribeye Steak is best grilled, skillet seared or pan-broiled for maximum taste.
- Rib Roast - The Rib Roast, also called Standing Rib Roast and Prime Rib, comes from the same primal cut of beef as the Ribeye Roast, except like the Rib Steak, it contains the rib bones. This tender portion of meat is located between the Chuck and the Short Loin and has 3 to 7 ribs. The Rib Roast resembles a rack of lamb because it is a whole standing rib roast and is usually roasted in a vertical position, hence the name Standing Ribs, to enable the fat to drip down and saturate the meat to keep it moist, similar to how a rack of lamb is prepared. Rib Roast can also be rolled, in which case the bones are removed; however, it produces a milder flavor. Rib Roast can be purchased in prime and choice, depending on the amount of marbling your prefer. You can also state the number of bones.
- Rib Steak - The Rib Steak, also called Bone-In Ribeye Steak, is identical to Ribeye Steak, with the same tenderness and taste, except it contains the rib bones. The Rib Steak is a prime cut of beef that is separated from the top of the Rib Primal. It generally extends through ribs 6-12 and when combined with a multiple rib roast section can be roasted to make delicious Prime Rib, especially if it is certified USDA. However, when each bone section is separated, it becomes Bone-In Rib Steak, which can then be grilled to enhance its natural flavor.
- Back Ribs
- The Back Ribs, also called Dinosaur Ribs, Finger Ribs, Beef Riblets, Beef Rib Back Ribs, and Rib Bones, are common ribs for the grill. They provide a great deal in a flavorful cut and taste best with a dry rub and then grilled; however, they also taste great pressure cooked or broiled. Back Ribs can be purchased as half or whole for feeding larger crowds.
For more ideas on preparing Rib Primal cuts or for more information concerning the different Rib Primal cuts, please browse our website or contact our meat purveyors.