Rib Primal

Rib primal is a portion of the beef forequarter separated from the loin primal between the twelfth and thirteenth ribs and from the chuck primal between the fifth and sixth ribs. It’s also separated from the plate primal, which sits just below the ribs.

Rib primal includes meat from the sixth to the twelfth ribs (seven ribs in total) and is home to some of the most flavorful and popular beef cuts, like ribeye, prime rib roast, and short ribs. The meat from the rib primal contains some of the best muscles, including the spinalis dorsi and longissimus dorsi, which are known for being especially tender and well-marbled. That marbling gives the meat its rich, buttery flavor. Take the ribeye, for example – it’s considered one of the best cuts of beef. The main downside of cuts from the rib primal is their high price; many of the most expensive beef cuts come from this part of the cow.