Most restaurants and food service operations often include beef in their menu as it is a significant part of a standard diet for most people.

 

Chefs and skilled cooks have the advantage of knowing how important it is to know the different cuts of beef. They know that each beef cut has features that serve a dish in terms of flavour and cost. 

 

There are nine beef cuts done by butchers considered “primal beef cuts”, namely:

  1. Chuck
  2. Rib
  3. Short Loin
  4. Round
  5. Flank
  6. Plate
  7. Shank
  8. Brisket
  9. Sirloin

 

Primal Cut refers to the initial cuts of meat to the animal carcass. After the Primal Cut has been done, it is then divided into subsequent cuts called “Sub-Primal Cuts”, which are the secondary & tertiary cuts of meat. 

You can read more about Chuck in my previous post but for now, let’s talk about what is considered the most prized primal cut of beef!

 

PRIMAL CUT #2: RIB

 

The Rib is a flavorful part of the cow, making it one of the most expensive cuts. The ribs are located in the centre back of the cow, under the front section of the backbone, and are used primarily for support. It covers the sixth through the 12th ribs. However, it doesn’t include the lower portion, known as the plate.

 

SUBPRIMAL CUTS

 

From the Rib, two subprimal cuts are derived – The Ribeye Roll and Rib Subprimal, where several popular beef cuts are consequently done. 

 

1. RIBEYE ROLL

Also known as Prime Rib, Beef Rib, Ribeye Roast Ribeye, Lip-On;

Cuts derived from ribeye roll:

a. Ribeye Roast

Also Known As Boneless Prime Rib, Ribeye Roast, Oven-ReadyBoneless Rib Roast;

Savoury and fine-textured with generous marbling. A classic holiday roast.

Cooking Recommendations: Oven Roasting, Indirect Grilling, Smoking

b. Ribeye Steak

Also Known As Ribeye Steak, 1″ Tail; Ribeye Steak, 2″ Tail; Ribeye Roll Steak; Ribeye Steak, Lip-On, Boneless

This steak is juicy and robust in flavour, with a lot of marbling throughout. In terms of taste and tenderness, it is an exceptional cut. 

Cooking Recommendations: Grilling, Skillet Cooking, Skillet to Oven, Broiling

c. Ribeye Roll

This is a very flavorful and tender boneless roast made up of three muscles that can be cut into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

Cooking Recommendations: Grilling, Oven roasting, Broiling, Smoking

d.Ribeye Fillet 

This is an unquestionably tender but more petite Ribeye Steak. Perfectly portioned for the grill. Also Known As Ribeye Petite Steak, Saratoga Steak

Cooking Recommendations: Grilling, Skillet Cooking, Skillet to Oven, Broiling

e. Ribeye Petite Roast

A leaner yet still flavorful alternative to the Ribeye Roast. Also Known As: Center Cut Ribeye Roast, Split Ribeye Roast

Cooking Recommendations: Roasting, Indirect Grilling, Smoking

f. Ribeye Cap Roll/ Steak 

Also Known As Calotte Steak; Deckle Steak; Ribeye Cap; Spinalis Dorsi

Rich and flavourful with exceptional tenderness and marbling. It has the juiciness and flavour of a ribeye with the tenderness of a tenderloin. It’s a boneless cut that is relatively thin. 

Cooking Recommendations: Grilling, Oven Roasting, Indirect Grilling, Broiling, Smoking

 

2. RIB SUBPRIMAL

Cuts derived from Rib Subprimal:

1. Back Ribs

Back Ribs are best with dry rub on the grill or when cooked in indirect heat, such as an offset smoker. This is commonly the Rib of choice for BBQ since it is flavourful and valuable for money. 

2. Blade/ Lifter Meat 

Also known as Cap and Wedge Meat, this cut is flat and thin. It also has a nice tender texture making it a perfect choice for marinated steaks, skewers, strips, steak sliders, international dishes (including fajitas) etc.

3. Rib Fingers

These are thin strips of meat between individual bones of beef ribs in the Rib primal. Meat from this area is fatty and juicy. They are easy to separate from the bones, especially when there isn’t much meat on top of the bones. They are called such because the meat strips resemble fingers. They are tasty, similar to brisket but with less fat. They can be prepared similarly to how boneless ribs are tenderised and flavoured with sauces, rubs and smoke. 

Cooking Methods: Grill / Broil / Smoke / Roast / Sous Vide

4. Rib Short Ribs Bone in and Boneless

Short ribs are cut between the Rib and chuck, which is why their characters combine both. Short ribs have the rich marbling of rib steaks and the rich beefy flavour of chuck roast. 

Traditionally, beef short ribs are braised. Braising combines dry and moist cooking methods where you sear the meat and then bake the meat in a liquid. They can also be grilled or slow-roasted. 

5. Cowboy Steak 

A cowboy steak is a bone-in ribeye cut, roughly around (2 ½” -3″) thick between the ribs. It is tender and often with a frenched rib presentation that is excellent for the grill.

6. Rib Steak, Bone-in

Tender steak from the Rib with marbling that adds flavour. Simply season and grill. A steak cut from the rib roast with the bone still attached. The meat from this cut is very tender, juicy, and flavorful. The best way to cook a rib steak is to grill or broil. The generous marbling keeps the meat tender even when cooked too well.

7. Tomahawk Steak 

This cut of meat is a large ribeye steak that is precisely cut, retaining about 8-12 inches of the rib bone. The bone is typically “Frenched”, a culinary term meaning the bone is trimmed off meat and fat. After frenching, the Tomahawk steak resembles the handle of an axe. 

The bone is trimmed for the bone to resemble the handle of an axe. This technique is called “Frenching”, which is to trim the bone of fat and meat. It’s the same technique that is used on a rack of lamb. The French technique is more than just for aesthetics. It helps insulate the meat while it cooks, making the steak tender and buttery. 

It is relatively thick; therefore, it may take more than the usual sear on the grill to cook. Chefs sometimes use a “reverse sear” instead—more on this technique later in later posts. 

8. Prime Rib Roast

Prime Rib Roast is a staple during holiday dinners. This cut can be bought in various sizes, which is good because Prime Rib is an expensive cut of meat. The amazingly tender cut is marbled with fat making it perfect for roasting.

 

In Summary:

 

Among all cuts of beef, the Ribs are considered to be the most tender, flavourful and, therefore, the most expensive. 

The beef rib section is flavourful and tender, resulting in cuts that can be perfectly cooked in various ways.

Knowing how to cook each cut of meat to get the most tenderness and flavour is a skill that chefs have.

And if you are looking for skilled chefs and kitchen staff based in Perth and Western Australia for your staffing needs, give us a call at Anytime Staff.

We have a roster of professional chefs and kitchen staff that are available as short-term hires for :

  • peak periods
  • events/private parties and celebrations/pizza chefs
  • fill in for an emergency or annual leaves
  • start-up team for opening venues  

As part of our team, we have polite, professional Kitchen Stewards to assist you in cleaning and organising your kitchens. 

Anytime Staff can also assist you in looking for permanent hires by facilitating your recruitment process.

We also offer a Consulting Service to assist you in opening or running the cafe or restaurant of your dreams.

 

That’s it for this week.


As always, professional chefs are on call at Anytime Staff!

Ciao for now,
Thomas

 


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