Rib Subprimal
The portion of the forequarter remaining after excluding the Cross-Cut Chuck and Short Plate and containing 7 ribs (6 to 12).
Where This Cut Comes From:
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 PrimalCooking Methods:
Cuts From This Subprimal
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Blade/Lifter Meat
Thin muscles removed from the outside of the Rib; also called cap and wedge meat.
Rib Fingers
Thin strips of beef cut from between individual ribs in the Rib primal.
Rib Short Ribs
Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.
Cowboy Steak
Tender, bone-in steak with a frenched rib presentation that is great for the grill.
Rib Steak, Bone In
Tender steak from the Rib with marbling that adds flavor. Simply season and grill.
Tomahawk Steak
Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.
Prime Rib Roast
Bone-in Rib roast perfect for roasting and entertaining.
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