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A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....