The term "prime rib" typically refers to the cut, not necessarily the USDA grade.
: The highest grade, with "abundant" marbling (intramuscular fat), making it the most tender and flavorful. Only about 2% of beef qualifies.
prime rib roast (also known as a ) is an investment in a special meal. To get the best quality and value, you need to navigate grades, cuts, and quantities. 1. Choose Your Grade
: Leanest grade with the least marbling. It is more affordable but less juicy than Choice or Prime. 2. Select the Right Cut
: High-quality with moderate marbling. It is the most common grade in grocery stores and offers the best "bang for your buck".
A full rib roast contains ribs 6 through 12. Butchers often split this into two sections: