Beef Rib
The Wagyu Rib is the “royalty” muscle and star of fine dining. This prime center loin muscle, develops the highest intramuscular marbling and is extremely tender. The primal Rib group is composed of the Baby Back Ribs, Rib Eye Filet wrapped by the Rib Eye Cap, with the more active Rib Eye Blade encased in the Rib Eye Back Fat. The entire Rib Eye Primal, trimmed for cooking, is the most celebrated “Roast (Prime) Beef” of American tradition, on or off the bones. The versatility of this cut is fabricated into the popular Rib Eye Steak, usually a combination of the Rib Eye Filet and Cap, although separated each cut may be cooked to its personal best. There are two Rib Eye roasts of about 20 pounds each in the Wagyu cow.
Ribeye Filet is the center cut, or eye, of the rib eye. This is the section of the Wagyu between the 6th and 7th rib that is evaluated for marbling and quality grading. Portion cut into steak, grill and serve in its incredible splendor. Yields two at approximately 10 lbs. each.
Ribeye Cap is the outer layer covering the Rib Eye Filet, approximately 1 inch thick, extremely marbled, very tender and flavorful. The Cap is best separated from the Filet to allow accurate cooking for the best flavor and most tender texture. Yields two at approximately 4 lbs. each. It is incredible simply grilled.
Rib Blade meat is hidden in the back fat outer cap trimmings of the Rib Eye. Although
usually discarded, it becomes quite tender and rich when braised or ground. The Wagyu yields about 8 lbs. of Rib Blade meat.
Baby-Back Ribs are the rib bones from under the Rib Eye. They are best braised; slow roasted or barbecued to develop their flavor and tenderness. There are two Rib sections approximately 3 lbs. each.
