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8. Prime Rib

Posted in Beef Cuts

The prime rib is removed by following a cutting line from the quartering cut parallel to the chine to a point between the 4th and 5th ribs, then dorsally through the eye muscle to the outer surface. The paddywhack, bones and the scapula cartilage are removed.

Rib eye, Wing rib


Prime Rib


Rib Eye
Long  piece of red meat becoming thinner to the one side, with visible sinew at the
thicker side, visible meat grain Variances of red and pink.


Wing Rib
Beef Fore Quarter sliced into ± 15mm slices.
Light red to dark red meatwith visible white fat.