Beef Rib Common Cuts and Other Names
Boneless Rib Eye Steak regular or thick-cut
Steak, Spencer Steak, Market Steak, Entrecôte
Boneless Rib Eye Roast
Rib Steak Large End regular, thin-cut or thick-cut
Rib Roast Large End
Standing Rib Roast
Rib Steak Small End regular, thin-cut or thick-cut, may be called
Boneless Cubed Steak
Beef Short Ribs boneless or bone-in
Beef Back Ribs
Boneless Stew-meat regular and extra lean
Ground Beef regular (30% fat or less)-lean (22% fat or less)-extra-lean (15% fat or
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.
The rib primal contains ribs 6 through 12. Beef from the rib primal is often described as “middle meat” (as is beef from the loin).
The cuts obtained from the rib primal are very tender and contain many of the best steaks and roasts.
A short rib refers to a small piece that has been trimmed of the main portion of a rib when the rib section is trimmed into smaller cuts.
Back ribs are the portion remaining after a rib roast is boned. Sometimes the ends of the ribs are cut from the full rib and are called short ribs. The ends of the 6th through the 12th ribs are actually located in the plate primal cut.
The rib-eye roast refers to a rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The rib-eye roast is also known as a Delmonico roast.
A rib-eye steak is cut from the rib-eye roast. Other names for the rib-eye steak include:
A rib roast is the same as a rib-eye roast except that the bones have not been removed.
The first cut is also called a small end rib roast and includes ribs 9 or 10 through 12, which is nearer the loin primal.
A rib steak is cut from the rib roast. It is the same steak as the rib-eye, except that it contains the bone.