Beef cuts vary in price, usually according to how tender they are. But tenderness isn’t everything! Correct cooking techniques can provide you with tender and very tasty results!
The purpose of this article is to give you an overview of the cuts available and how they can be prepared, but does not go into details about preparation, cooking time etc.
Standing Rib Roast
Also known as prime rib, this is one of the eight “primal cuts” according to the American system. (note that a prime rib may not come from a prime cut, so regard this term with suspicion). It is taken from ribs six through twelve. You may buy a roast with from two to seven ribs.
As the name implies, this cut is most often roasted, with the ribs in a vertical position. It can also be cooked with ribs down and vertebrae removed to make carving easier.
A cut with a single rib bone is a rib steak (see below). However, a standing rib roast generally includes both the eye of the rib, as well as the outer lip or cap, which has more fat.
One way to prepare this roast is to rub the outside with seasoning and salt, then roast in dry heat.
A rib steak is a tender, tasty, quality cut of beef. It includes the bone and has plenty of fat, increasing the taste. It can be grilled or barbecued. Or you can remove the bone (boil the bone for soup!) and either grill/BBQ or roll it up and roast it. It is also good cut into thin strips and stir-fried.
A rib eye steak is a rib steak without the bone (US and Canada), although many countries use rib steak to mean with or without the bone. It is called a Scotch fillet in Australia and New Zealand.