Beef Cuts: Roast & Steak Meat Cuts

roast meat cuts

    Beef Cuts and Steak Selecting
  • Chuck Eye Roast, Boneless
  • Top Blade Steak, Boneless
  • Shoulder Opt Roast, Boneless
  • Blade Roast
  • Under Blade Pot Roast
  • 7-Bone Pot Roast
  • Short Ribs
  • Cross Rib Pot Roast
  • Flank Steak
  • Flank Steak Rolls
  • Rib Roast, Large End
  • Rib Roast, Small End
  • Rib Steak, Small End
  • Rib Eye Steak
  • Rib Eye Roast
  • Back Ribs
  • Round Steak
  • Top Round Roast
  • Top Round Steak
  • Bottom Round Roast
  • Eye Round Roast
  • Tip Steak
  • Boneless Rump Roast
    Short Loin
  • Top Loin Steak, Boneless
  • T-Bone Steak
  • Porterhouse Steak
  • Tenderloin Roast/Steak
  • Top Sirloin Steak
  • Sirloin Steak
  • Tenderloin Roast/Steak
  • Beef Tri-Tip(from the bottom sirloin)
General information:

Rib Roast

Rib refers to where the cut of meat was taken. The beef rib section contains less connective tissue than other cuts of meat making it one of the more tender cuts. Prime is generally the top or highest grade of meat. It contains the greatest degree of marbling making it juicier and more tender. The grade of meat may not necessarily be "prime" to be called "prime rib roast." With or without the prime grade, prime rib roast is traditionally considered elegant, tender, and juicy. Meat may be purchased as rolled roast, standing rib, boneless, rib-eye, small end, or large end rib roast.


Because rib cuts are more tender, dry heat roasting is preferred. This means you do not cover or add liquid which is called moist heat and is used to tenderize tougher pieces of meat. However, this method allows for greater shrinkage and drier meat.

To cook a rib roast, place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not use a cooking bag or place a cover of any kind over the meat. Roast at 350 degrees, 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature).

Note - Over cooking meat will dry it out and help toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time.

Recommended Cookbook

grilling meat
The Best Recipe: Grilling and Barbecue

Beef Prime Rib Roast
Barbecued London Broil  |  Barbecued Cornish Game Hens


Index | Cookware | Tableware | Canning & Preserving
email | Glossary | Recipe Software | Cooking Terms | Cookbooks | Recipes
Barbecuing & Grilling

© Copyright beef cuts 1997-2005

The Italian
beef cuts
Gourmet Cookery

Tip's & Trick's

When cooking waterfowl, adding a carrot helps to absorb the grease in the baking pan.

Keyword Search

powered by FreeFind

Browse Recipes

Save $100.00
Weber Stainless Steel
Gas Barbecue Grill

weber barbecue grill