Contact Information

Scott Radcliffe
Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Rib Roast (Large End)

Beef Cattle Discovery - Retail Cuts - Rib Roast (Large End)

Beef Cattle Discovery - Retail Cuts - Rib Roast (Large End)


 

Cut taken from the Rib

Rib Roast (Large End)

Beef - Retail Cut - Rib Roast (large end)

  • Roast taken from the larger end of the rib.
  • Cut more than 2 inches thick.
  • Contains a flat blade bone on one end and 2-3 curved rib bones on one side.
  • Will have more than 5 distinct muscles, but the oval-shaped ribeye muscle will be seen in both faces.
  • Has fat and connective tissue between muscles in both the blade and rib faces, and thicker outside fat opposite the ribs.

*Cookery Method = Dry

Contact Information

Scott Radcliffe
Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686