Beef: Forequarter, Prime Rib Section

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Whole Beast Butchery

Whole Beast Butchery

Published 2011

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Now, working on the other prime rib, remove the feather bones and chine bones, as we did before.

Remove the plate meat from the bone-in prime rib.

Cut off the inedible gristle from the top of the rib.

To make your beautiful bone-in rib eye chops, cut exactly halfway between each rib.

All the bone-in rib eye chops; note the gradations of fat content. On the left is the short loin side of the chops; on the right is the chuck side. The closer we get to the short loin, the leaner the chops.

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