Cuts of Beef – the Rib

Click for the Beef Cutting Chart from the beefretail.org to see the cuts!

The Beef Rib

Today I write about my favorite part of the cattle which contains the “Prime Rib” in all it’s different forms.

The word “Prime” is just a title here and does not reflect on the government grading standards which would have to be “USDA Prime” to have the top-level quality. Even a “USDA Select” grade rib usually has the desired tenderness but any higher grade adds to the taste.

A Standing Rib spans across seven rib bones, with the cuts towards the chuck containing bigger chunks of fat (not marbelization, which goes back to the grade again) and the cuts at the other end, also called small end, will take the shape and texture as seen in the picture. By the way the picture is a “USDA Prime” standard.

From the whole rib, we first take off the cap which includes two flat pieces of meat. These we can run through the cuber a few times for cube steaks or here in Michigan we used to cube and roll them, fasten the roll with skewers and cut them across, a little over an inch thick, for London Broil.

Now, we loosen the bones and trim off some outside fat on the remaining big piece laying there, tie the bones back on and cut the roast to size in-between the ribs for a two, three or up to a seven rib Standing Rib Roast or “Prime Rib”. Loosening the bone makes it easier to cut after roasting as the bone separates and you can cut thinner slices. A rule of serving size used to be two persons per rib.

We can also cut this on the saw into mouthwatering Rib Steaks, for all of us who like to gnaw on the bone in the end.

Take the bones completely out from the whole piece, braise and/or BBQ them.This, when done right, is rated by wife and I as extra delicious and beats pork spare ribs anytime (in my humble opinion).

What remains is the “Beef Roll”, this sells as “the Rib Eye” and can be cut into a boneless roast. This cut is usually cooked and served as “Rib Roast” in restaurants. Cut the same piece up into steak you will have the “Ribeye Steak” or we used to call them “Delmonicos”.

Now it is time to throw a couple of them on the “Bar-bee” get the corn on the cob and baked potatoes ready and savor the meal. If you have more of these steaks, I know for sure that if you call a few friends over to share they would not refuse. An additional choice to make here is which nice bottle of red wine to serve with it.

 

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