Beef Guide Day 2: The Rib Section

Ever find yourself staring at the meat counter wondering what the difference is between sirloin, filet, and chuck and what the heck you are supposed to be doing with them? We are here to help. We are going to spend this week breaking down the whole cow for you and demystifying how to best cook each cut.

Day two: the Rib section

Meat from the rib section tends to be well marbled, tender, and flavorful. These meats are often referred to as prime rib, although that has nothing to do with the USDA grading system of prime. Ribeye steaks are also known as Delmonico, Market, or beauty steaks. Do not marinate rib cuts.

Rib Roast Roast
Rib Steak Grill or Broil
Ribeye Roast, Boneless Roast
Ribeye steak, Boneless Saute, Grill, or Broil

Previously: The Chuck Section

Tomorrow: The Loin!