Made from the top part of the center section of rib—specifically the sixth through the twelfth ribs— the beef rib primal cut is used for the traditional standing rib roast (also called prime rib). It's also the source of the delectable ribeye steak as well as the classic French entrecôte.
Since they're already tender, steaks and roasts from the beef rib primal can undergo various forms of dry-heat cooking and remain tender.
It's nearly impossible to describe a beef primal cut without discussing adjacent cuts. In this case, the beef rib primal is situated directly above the beef plate. Exactly where it's divided is somewhat arbitrary. Nevertheless, the lower parts of those ribs—whether we attribute them to the rib primal or the plate primal—are where beef short ribs come from.
Australian Premium Black Angus Ribeye Steak (Scotch Fillet, Ms 2+, ~2.5cm, 400g)
Australian Wagyu Ribeye Steak (~2cm Thickness, 250g)
NZ Premium Grass-Fed Ribeye Steak (Scotch Fillet, ~2cm | 3cm Thickness, 250g | 350g)
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