Cut taken from the RibRib Steak (Small End)

Beef - Retail Cut - Rib Steak (small end)

  • Steak taken from the smaller end of the rib, and cut the thickness of one rib (about 1 inch thick).
  • Contains a flatter rib bone.
  • The oval-shaped ribeye muscle is the major muscle, and it is visible in both faces.  Other small muscles also visible.
  • Has some fat and connective tissue between muscles in the tapering end (the tail), and thicker outside fat opposite the rib.

*Cookery Method = Dry

NEXT Beef Cattle Retail Meat Cuts - taken from the Rib

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