Where to get prime rib

Leaving the rib bones in place makes for a classic presentation. The bones insulate the savory beef from the heat of the oven so meat surrounding the bones cooks slower, leaving those sections extra juicy and tender. Please note: "prime rib" is the common name for a rib roast. Check out our Prime Rib Cooking Guide! Beef sold in the U. There are eight total grades and Choice is the second highest level. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12 th and 13 th rib. Historically, this single inspection provides a correct indicator of the entire carcass. A prime rib or rib roast is obtained from the rib primal and is located between the chuck and loin primals. Prime ribs are cut from the seven bone section of the rib primal from ribs number six to twelve.

Our small prime ribs are about five pounds and are the length of three ribs. Our Mr. Ribeye steaks are more straightforward. A prime ribeye steak is USDA graded prime. A choice ribeye steak is USDA graded choice. Since prime ribs and ribeye steaks come from the same primal cut of beef, the difference in their flavors comes from the way they are cooked. Prime ribs are seared and then roasted slowly under low heat, making them more tender, while ribeyes are grilled quickly over high heat, making them more charred.

Steak uses for his famous Mr. Close menu. Best Sellers. USDA Prime. Gifts and Boxes. Log in. Close cart. Our butchers intentionally select these cuts because we feel they have the ideal amount of marbling, giving them a perfect balance of flavor and tenderness.

Quite simply: We buy the best product from the best cattle raising region in the United States. Quality cattle are essential for an outstanding finished product. Our cattle are humanely processed in state of the art facilities.

We emphasize sustainability and ecologically friendly processes. We do not add ingredients, colors, or chemicals. Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process.

Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.