Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

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

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Rib Steak (Small End)

Beef Cattle Discovery - Retail Cuts - Rib Steak (Small End)

Beef Cattle Discovery - Retail Cuts - Rib Steak (Small End)


Cut taken from the Rib Rib 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

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

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

+1 (859) 257-2686