where does prime rib come from on a cow
the primal rib
title: Standing rib roast text: Standing rib roast A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. Rib eye steaks are cut from a standing rib, boned with most of the fat and lesser title: Standing rib roast text: muscles removed. While often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef. A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "lip" or "cap". The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. It also may be grilled. Standing rib roast A standing rib roast, also known as prime rib, is a cut title: Beef aging text: Beef aging Beef aging (American English) or ageing is a process of preparing beef for consumption, mainly by breaking down the connective tissue. Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal title: Filet mignon text: arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance flavor, and/or is served with a sauce. The same cut of beef can also be called: In the U.S., both the central and large end of the tenderloin are often sold as "filet mignon" in supermarkets and title: Rib chop text: evenly. Like on a pig, rib chops from a lamb that has a layer of fat, two actually. If the whole primal cut is left intact, it becomes a rack of lamb. Again, they have little connective tissue, so they are usually roasted as a rack, or grilled one by one. Rib chop A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye of pork and lamb. Rib chops from a pig are cut from the loin, or the back of the pig. A