Cut taken from the Rib
Rib Roast (Large End)

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

NEXT Retail Meat Cuts taken from the Rib


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