Prime Rib Steak Guide

Tender, juicy and full of flavour, a forerib steak is a cut from the ribs of the steer that can be both bone-in or boneless. It is a finely textured and simple to prepare meat cut.

What is Prime Rib Steak?

Holding many similarities to the ribeye steak, forerib steaks are also from the rib section, so also have high marbling and a deep beefy flavour. Forerib cuts are versatile as they can tolerate different cooking methods than most other steak cuts and still be just as delicious.

Which Part of A Cow Is Prime Rib Steak From?

Forerib is cut from the forequarter of the steer and is the rib meat often with the rib bone attached. As the rib section is quite a large part of the carcass forerib steaks are cut quite large. There are two main types of prime rib cut, those from the chuck end, which are the 6th – 9th ribs and those from the loin end, the 10th – 12th ribs. Steaks from the chuck end have more intramuscular fat around the central eye of meat. Whereas, loin end cuts are much leaner with less fat and therefore a larger eye of meat.

How Much Prime Rib Steak Is on A Cow?

The carcass has 13 ribs per side, however the first 5 are considered part of the chuck section and the 13th rib is considered to be part of the short loin section. This means prime rib cuts are only taken from the cows 6th to 12th ribs along with tomahawk and ribeye cuts.

What Does Beef Prime Rib Steak Look Like?

A forerib cut is usually large and can be boneless or with a chunk of rib bone spanning one edge of the meat. As the cut is from nearer the head of the cow, it has a lot of intramuscular fat. This means a high amount of marbling in the meat and trimmings of fat on its edges, but there should be a good ratio of more meat than fat.

What Does It Taste Like?

Keeping the bone in adds flavour and moisture from the bone marrow, but it can make cooking the steak more difficult, which is why many opt for boneless cuts. Generally, forerib has a rich beefy flavour and when oven-cooked is even more tender than a ribeye.

How to Cook Prime Rib Steak

A forerib cut of beef is often used as a roasting meat; It is tender and the amount of fat keeps the meat moist, so a forerib steak can be cooked well by different dry-heat cooking methods such as oven roasting under a low heat after a brief sear in a hot pan. They can also be grilled quickly over a high heat like ribeye steaks, which is equally delicious.

How to Store Prime Rib Steak

You can preserve forerib steaks for around 5 – 7 days in the refrigerator and from 6 – 12 months in the freezer. A great tip to keep the meet moist when storing is to drizzle any beef dripping over the meat before wrapping.

Explore Our Locally-Sourced Steaks

We stock a variety of mouth-watering prime steaks, from the coveted, well-known cuts, to the less popular cuts that can be used cleverly to create the finest meals at a lower price for any establishment.

The Fibrous One…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The Tender One...

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The Bold One…

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The Lean One…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The Show Stopping One…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The Steak Lover's One...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The Braising One...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The Double-Sided One...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The Juicy One...

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The Gaucho's Favourite One...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

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