Cut taken from the RibRib Roast (Small End)

Beef - Retail Cut - Rib Roast (small end)

  • Roast taken from the smaller end of the rib.
  • Cut more than 2 inches thick.
  • Contains flatter rib bones on both ends.
  • The oval-shaped ribeye muscle is that major muscle, and it is visible in both faces.  Other small muscles also visible.
  • Has some fat and connective tissue between muscles in the narrower end (the tail), and thicker outside fat opposite the ribs.

*Cookery Method = Dry

 

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