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.
| CUTS OF BEEF | COOKING METHOD |
|---|---|
| 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!