I’ve been meaning to write something about the beef Rib section for some time now. Lucky you … today’s the day.
The beef carcass has 13 rib bones per side, and the front quarter includes 11 of them. The Chuck has 4 bones, which leaves 7 for the Rib section. I’m often asked the difference between a Rib roast, a Standing Rib roast and a Prime Rib roast. Truth is … they’re all exactly the same cut with the only ‘real’ difference being the “Prime” designation refers to restaurant quality.
Valentine’s day has come and gone for another year and I know many of you like to take your significant other out for a nice 5 star meal at a fancy-schmancy restaurant and for me, nothing beats a Rib steak. The Rib eye is the same steak, just without the bone.
Chef Jeff Parker, a fellow I have mad respect for, has written a great Rib eye post on his Blog, and it ties very nicely into what I wanted to say re: the Rib section so, today with his kind permission I present his post, re-blogged on my site.
I hope you enjoy it.
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Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential
Originally posted on Bull BBQ Blog:
Butcher shop lesson: Rib eye steaks are cut from the primal forequarter rib/upper chuck portion of the beef. From there, the primal is cut into a standing rib roast a.k.a. prime rib (but only if it is prime grade beef!). If the roast is then sliced into steaks, they are called rib steaks — here in the U.S., you’ll see them marked as cowboy-cut steaks. The rib eye is the well-marbled center piece without the bone. No wonder it’s the most expensive steak on the menu!