Ribeye Roll – Subprimal Cut

The ribeye roll is a boneless subprimal cut from the rib section of the cow. It’s separated from the short ribs, then trimmed down by removing the thick fat cap on top and some of the smaller muscles near the center. Ribeye roll is one of the most prized cuts of beef, known for its tenderness and marbling, which gives it a rich flavor. It’s also one of the most expensive beef cuts, but if you’re after something that’s consistently tender and full of flavor, the ribeye roll is worth every penny.

The ribeye roll contains several muscles that butchers fabricate into cuts such as the ribeye filet, center-cut ribeye roast, ribeye cap roll, and ribeye cap steak.