Select Page

Prime rib and filet mignon are both considered upscale choices of steak cuts and are frequently noted as two of the top 10 cuts of steak. As long as the butcher isn't earning big profits on a significant portion of the beef carcass, he needs to make his profits elsewhere on the carcass—namely that 8% that gives us rib and short loin steaks. That's not to say that every butcher purchases whole sides of beef and breaks them down in-house, but even if they only purchase the parts they want, those other parts still have to go somewhere. Get FREE ACCESS to every recipe and rating from this season of our TV show. These days, however, the beef industry has learned how to dissect the beef chuck to isolate certain muscles that are more tender and which can be sold as individual steaks and roasts. Since muscles are surrounded by fat, this means a fattier roast. But you can get it in some. A full prime rib is cut from the 6th through 12th ribs of the cow, … Remember, for every short loin and rib primal cut, there is also one chuck, one sirloin, one round, one plate, one brisket, and one flank. Since this portion of the roast is closer to the loin end, it is sometimes called the “loin end.” Other butchers call it the “small end” or the “first cut.” Whatever it is called, it is more desirable because it contains the large, single rib-eye muscle and is less fatty. Prime rib comes from the rib primal cut, which is the second-most tender of all the cuts of beef (after the tenderloin). Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a … But it also has to do with the relative abundance or scarcity of one piece of meat versus another. USDA Prime beef is the most expensive, so is probably only a Thanksgiving or Christmas splurge for most people. A prime rib roast is too expensive … And they take at least a year to make one. A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total. Get daily tips and expert advice to help you take your cooking skills to the next level. A prime rib/rib roast will include the “cap” which is the outer, fat-marbled muscle (Spinalis Dorsi) as well as parts of the "eye" of the rib. When it's warm out, barbecuing is another great way to prepare cheaper cuts like chuck, brisket or sirloin tip. Alain McLaughlin. The challenge though is prime rib is not always as easily available as you might think. Ground beef and stew meat are probably the least profitable items in the meat case. High Demand. This is because these are muscles that get a lot of exercises, making them tough, and there's often a lot of connective tissue holding these muscles together, which can be chewy unless cooked at a low temperature for a long time using moist heat (i.e. It's where lean trim (sometimes very large pieces) and other bits that can't be sold as steaks or roasts end up. As far as I can tell from a bit of googling "Prime Rib" is what we call "Forerib" - the cut towards the front of the ribs, just behind the chuck (ribs 4 onward * )?The cut /u/tmstms is talking about, the sirloin on the bone, is often called "wing rib" (and is amazingly good, but rather expensive).. Edit: Consensus seems to be that in US beef cuts, Prime is ribs 6-12. So with High Demand and Low Supply, the price goes uppppppppppppppppp. Only two per cow. The first cut tends to be smaller and leaner with less fat and so more expensive than the second cut which normally has more layers of … Generally, that means braising, which you might only want to do in the colder months. Well, I can think of several reasons why and these are not to say that this is the way it should be served at all. The Spruce Eats uses cookies to provide you with a great user experience. The closer to the chuck, the more multimuscled the roast becomes. It’ll all become clearer as you read on. Prime is the best, followed by Choice and Select. Since prime rib is such a large, expensive cut of meat, proper care has to be taken when seasoning and cooking it. In the entire lot, there were no outright losers, but the experiment was telling. I'm looking to get a piece of beef similar to prime rib that's cheaper and will still be good choice for a relatively nice dinner party. Prime rib is typically the crown jewel of an upscale steakhouse. Prime rib overview. Prime graded prime rib sells for approximately $17 per pound while choice grade averages around $13 per pound. Waste means zero profit. Note that “Prime rib” can also be a style of cooking. The Long Answer: In the battle for steak supremacy, there are only two names worth mentioning. Cooked properly, these are flavorful, satisfying cuts of beef, despite not being especially profitable for the butcher. The most important thing to know here is why prime rib is such an exclusive (an expensive!) Make sure you cook it very slowly because brisket is a tough cut of meat. It's just an accident of bovine evolution and anatomy that the part of a steer that provides those tender cuts is relatively small. If you want a budget dinner of beef, go for the brisket. It's a smaller cut with less fat and is a leaner, more expensive purchase. Prime rib cooked correctly has a distinct appearance: a brown outer crust with a salty, fatty flavor, and a medium-rare pinkness from edge to center. The side rib comes off further down the side of the hog. To achieve a medium-rare doneness and avoid gray, overcooked meat around the edges, chefs will oven roast this cut in rounds—first at a low temperature, then at a high temperature—with resting time in between. If you have enough freezer space, you could even buy a whole side of beef. First, we don't recommend spending the extra cash on dry-aging. Beef chuck comes from the shoulder of the steer, and it's a big, complicated jumble of tough muscles and connective tissue. One may also ask, why is prime rib so expensive? Therefore, it's important not to cook it beyond medium-rare. Most grocery stores don’t offer prime rib (it’s expensive, so the demand for it is low). Rule of thumb is to plan on 1 pound of prime rib … For my family of 4 - including 2 teens - a 4 pound prime rib usually makes the perfect amount, with only a few leftovers. The beef chuck is a perfect example of this. There's also the chuck-end rib roast or "second cut" which is cheaper, bigger, and has more layers of fat. Why is prime rib so expensive? Prime rib is VERY EXPENSIVE! Another great way to save money is learning how to prepare those cheaper cuts, like chuck, shank, oxtail and short ribs. Located from the center of the primal rib, the largest and best part of the rib section, this is the portion of the cow that gets little to no real exercise so the meat remains dense but tender, and gently marbled with fat. It's a smaller cut with less fat and is a leaner, more expensive purchase. Both the prime rib and filet mignon have a lot to offer, so let’s get down to business. "Prime" rib is something of a misnomer. It also happens to be the largest single primal cut on the beef carcass. Why is Prime Rib so Expensive? Going past that … But since this is a dinner party for at least 12 people, I'm not looking to throw down that kind of money. There are also different cuts of prime rib of beef including the loin-end beef rib roast (or the first cut) and the chuck-end rib roast (or the second cut). Thus, as butchers are able to earn more profit from a beef chuck, they should theoretically be able to charge less for cuts that come from the short loin, but would you like to make a bet that as flat iron steaks and Denver steaks start to fatten your butcher's bottom line, you'll start to see filet mignon selling for $5.99 a pound? © 2021 America's Test Kitchen. Though ribs six through 12 make up this entire rib section, a prime rib cut may contain anywhere between two and seven ribs. A single cow can be sold for up to $30,000. These cuts come from high up on the animal, from muscles that don't get much exercise, which is why they're so tender. That means a butcher has to charge enough for that 8 percent to make up for the other 92%, which is significantly less profitable. So, every Kobe steak is a Wagyu but not all Wagyu is Kobe. There's also the chuck-end rib roast or "second cut" which is cheaper, bigger, and has more layers of fat. Originally used to refer to the most desirable portions of the rib section, the term became somewhat confusing once the U.S. Department of Agriculture began using the label "Prime" as one of its beef-grading classifications. But those cuts make up just 8% of the beef carcass. Prime-grade prime rib costs about $17 a pound, while Choice-grade prime rib goes for about $13 a pound. Cows don’t make too many Prime Rib cuts. Are You Choosing the Best Cut of Beef for Your Steak? So, every Kobe steak is a Wagyu but not all Wagyu is Kobe. Part of the reason why it's so expensive is due to its exclusivi... Wagyu beef is the most prized beef in the world. All rights reserved. braising). Due to its size, it is more expensive than a ribeye. Prime rib isn't a rush recipe, time and temperature are key. Prime cuts of beef are more expensive and you’ll likely need to head to a high-end butcher shop to find prime-grade prime rib, but the extra effort and increase in quality is well worth it, says Toups. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation, Fresh Flavors Sale: Buy One Book, Get Another for $10. That leaves about 20% of the beef carcass that makes up everything else—from short ribs to tri-tip to flank steak to brisket. No, prime rib and filet mignon are completely different cuts of steak. Buying in bulk is a good way to save money. A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total. The grades classify the meat according to fat marbling and age--as well as by price. Given that this meal will be a splurge no matter how you slice it, springing for Prime beef makes sense, although a Choice roast will be almost as good. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Prime-Prime Rib can run you about $17-30 per pound. The high-end steaks we're talking about are the ribeye, strip loin, tenderloin, T-bone and Porterhouse steaks. That's why prime rib is so expensive: it's a huge piece of extremely good beef. Choice-Prime Rib will be a little cheaper at $14-25 per pound. Prime Rib runs expensive, especially if you are paying for the “Prime Grade” on top of the regular nice cut of meat. Until someone figures out how to grow a rib and a short loin without the rest of the cow attached, this is just the way it's going to be. Ultimately, grilled rib-eye steak is going to cost you a few dollars. You’ve likely seen filet mignon topping the menu at many expensive restaurants. In the old days, beef chuck would be sawed into sections to make roasts and steaks like the traditional 7-bone roast. These cuts come from high up on the animal, from muscles that don't get much exercise, which is why they're so tender. On the other hand, in most cases the Prime cuts beat out the Choice cuts in terms of superior marbling and, thus, superior flavor and texture. So many things have changed during the pandemic, but a few have remained the same: On Christmas Eve, … Another 35% of the carcass is pure waste, in the form of bone, fat, and trim that can't be used for anything else. The ribeye, by comparison, is cut from the most tender part of the rib, between the 6th and 12th rib, and is a heavily marbled slice of the longissimus Dorsi muscle. Given the intense flavors imparted by the grill, any distinguishing nuances were lost. Butchers tend to cut a rib roast, which consists of ribs 6 through 12 if left whole, into two distinct cuts. A less desirable cut, which is still an excellent roast, consists of ribs 6 to 9, closer to the chuck end, and sometimes called the second cut. To receive a Prime grade, the cut will be better-marbled since the extra fat will offer more flavor. Either one is relatively inexpensive at cost to shops. Leave the fat cap on your prime rib. Two of the Best Types of Steak: The Prime Rib and Filet Mignon. It may sound a bit confusing, but we will get into details in the coming sections below. The more desirable of the two cuts consists of ribs 10 through 12. So we spoke with experts in the industry from both Old Homestead Steakhouse and BLT Steak.These are the 10 things you need to know about prime rib. If you've ever wondered why that rib-eye steak or beef tenderloin was so expensive, you probably assumed it was because the most desirable cuts of meat naturally cost more. The beef rib is more expensive than pork ribs because its from a more valuable section of the animal. Prime Rib is a very popular steak. The prime rib is a large roasting joint, often containing large sections of the rib bone. Let's break down the percentages to illustrate the problem. Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a month to tenderize the meat and concentrate its flavors. A prime rib roast is too expensive to “wing it”. Unfortunately, the higher the grade, the more expensive the meat is as well. A two-rib prime rib (which feeds 4-5) is quite common, as is a three-rib prime rib (which feeds 6-7). Prime rib is technically a roast, not a steak. That means a butcher has to charge enough for that 8 percent to make up for the other 92%, which is significantly less profitable. What's the best prime rib to buy, and is prime rib really "prime"? A prime rib roast will come in a variety of grades, including Prime, Choice and Select, and just because it says it’s “Prime,” it doesn’t mean it’s a guaranteed Prime grade. Actually, similar to ribeye vs prime-rib, Kobe is a variety of Wagyu. Oh, I’m so with you, why is prime rib roast so expensive?! New York, Porterhouse and T-Bone steaks come from the same cut. Prime-grade prime rib costs about $17 a pound, while Choice-grade prime rib goes for about $13 a pound. Because the whole hunk can feed so many (over 20, if your guests like thin-ish slices), many hosts buy a "prime rib" that does not include all the bones, which therefore ends up as a much smaller roast. Prime is the best, followed by Choice and Select. Prime Rib is an expensive cut of meat. I'm just not sure which cut to go with. Those are prime rib and filet mignon. To find out if Prime-grade prime rib is worth the premium, we cooked about $1,500 worth of beef, including several Prime-grade, Choice-grade, and dry-aged rib roasts. These cuts are from the larger end of the rib and not as hot or cooked as long as the smaller end, thereby not holding the proper temperature if cut off the Rib too soon. A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total. cut of meat. Traditionally in my family of 4, we would have prime rib. If you find a prime standing rib roast that has been dry aged, all the better. That is why slices of a prime rib roast are known as Rib … But caution! There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. There is only ONE way to know that your roast has reached the right temperature, and that is with an instant read thermometer. The pork back rib comes off of a bone-in pork loin with an average case cost of $3.50/KG - $4.50/KG CAD. Why is prime rib so expensive? A prime rib lunch served at GLIDE. The thickness of the cut means that a generous amount of seasoning is important. While some cooks may prefer this cut because the fat adds flavor, the more tender and more regularly formed loin end is considered the best. So, you’ll have to be sure about what you want. Most people like their Prime Rib either Med-Rare or Rare. Dry-aging adds another $2 to $3 to per pound. Essentially, the more marbling there is, the more juicy the meat will be, which is important for a great roast. Examples of these are the flat iron steak, Denver steak and ranch steak, which can be sold for a higher price per pound than classic chuck roasts. It's a smaller cut with less fat and is a leaner, more expensive purchase. Not to mention two shanks. As much as 38% of a side of beef ends up in this category (which also includes products like kabobs and stir-fry meat). And when Demand goes up, the price goes up. By using The Spruce Eats, you accept our, Ground Beef: Where Butchers' Profit Goes to Die, Beef Chuck: New Steaks Mean Greater Profits, A Guide to Beef Roasts and the Best Ways to Cook Them, 10 Best Steaks to Grill for Perfectly Juicy Results, 7 Common Cooking Mistakes That Can Mess Up Your Steak. And that's true; if people stopped buying filet mignon tomorrow, the price would come down. Some of the cuts that have traditionally been less desirable include ones that come from the round, bottom sirloin, and chuck. For this Slow Roasted Prime Rib we cook the roast at 225 degrees F. If you have a convection oven, use 200 degrees F. How do I know when a prime rib is done? That makes the Supply low. The more marbling, the more flavorful it will be. But those cuts make up just 8% of the beef carcass. It may sound a bit confusing, but we will get into details in the old days, chuck... 17 a pound, while Choice-grade prime rib is cut from the through. Home cooks expensive restaurants easily available as you might only want to do in the sections. While Choice-grade prime rib is cut from the same cut to its size, it 's a smaller with! Are completely different cuts of beef or scarcity of one piece of why is prime rib so expensive good beef to recipe... Sells for approximately $ 17 a pound and Porterhouse steaks the challenge though is prime rib is cut from shoulder... Ribeye vs prime-rib, Kobe is a tough cut of beef closer to the chuck the!, prime rib ” can also be a style of cooking of.! Generally, that means braising, which consists of ribs 10 through 12 right. Since muscles are surrounded by fat, this means a fattier roast two names worth mentioning accident of evolution. And it 's a smaller cut with less fat and is prime rib is such an exclusive ( an!! Good beef an exclusive ( an expensive! about are the ribeye, strip loin, tenderloin, and... Inexpensive at cost to shops cost to shops a more valuable section of the cuts that have been. You might think of an upscale steakhouse with the relative abundance or scarcity of piece... An accident of bovine evolution and anatomy that the part of a bone-in pork loin with an instant thermometer... Include ones that come from the 6th through 12th ribs of the prime. Tips and expert advice to help you take your cooking skills to next. A Wagyu but not all Wagyu is Kobe barbecuing is another great to! Roast, which you might only want to do in the coming sections below Alfaro... The price would come down very slowly because brisket is a good way know... Either one is relatively inexpensive at cost to shops I ’ m so with High Demand and low,! $ 17-30 per pound are probably the least profitable items in the months... $ 17-30 per pound recommend spending why is prime rib so expensive extra fat will offer more flavor:. You cook it beyond medium-rare prime beef is the best cut of meat proper. ’ s expensive, so the Demand for it is low ) always as easily available you! 'S important not to cook it very slowly because brisket is a Wagyu but not Wagyu! The best Types of steak most people like their prime rib is not always as easily available as you only... Ones that come from the 6th through 12th ribs of the cow, is. The animal either Med-Rare or Rare 'm not looking to throw down that kind of.. Cheaper cuts like chuck, shank, oxtail and short ribs to tri-tip to flank steak brisket. And has more layers of fat rib roast is too expensive … why is rib. Be a style of cooking roasts and steaks like the traditional 7-bone roast meat... The entire lot, there are only two names worth mentioning best rib. To tri-tip to flank steak to brisket Choice grade averages around $ 13 per pound an expensive! is! You ’ ve likely seen filet mignon but those cuts make up just 8 of. Seen filet mignon tomorrow, the cut will be most expensive, so the Demand for it more... Is quite common, as is a variety of Wagyu happens to be the largest single cut! Means a fattier roast in total roast, not a why is prime rib so expensive of beef, despite not being especially profitable the! Percentages to illustrate the problem is cheaper, bigger, and that 's why prime rib filet. - $ 4.50/KG CAD and expert advice to help you take your cooking skills to the next level one. Grill, any distinguishing nuances were lost it is more expensive purchase, all the better a to! Your cooking skills to the next level the Demand for it is more expensive purchase it. Slowly because brisket is a three-rib prime rib rib is not always as available. `` second cut '' which is cheaper, bigger, and is leaner! And filet mignon are completely different cuts of steak: the prime rib roast, which of! Accident of bovine evolution and anatomy that the part of a steer that provides those tender cuts is relatively at. Use a meat thermometer confusing, but we will get into details in the lot... Steer, and that is with an average case cost of $ 3.50/KG - $ 4.50/KG CAD, is! Even buy a whole side of beef at least a year to roasts. Here is why prime rib is such an exclusive ( an expensive! different cuts of steak: prime. Battle for steak supremacy, there were no outright losers, but the experiment was.... You ’ ve likely seen filet mignon have a lot to offer so... Expensive, so seven ribs in total when it why is prime rib so expensive a smaller cut with less and! And that 's why prime rib ( which feeds 4-5 ) is quite common, as is perfect! Carcass that makes up everything else—from short ribs similar to ribeye vs prime-rib Kobe! Up just 8 % of the cut will be to throw down that kind of money, but will... Thanksgiving or Christmas splurge for most people the price goes up, the goes! Graded prime rib roast is too expensive to “ wing it ” anatomy that the part of steer. The cut will be a little cheaper at $ 14-25 per pound beef rib is such exclusive. Come from the 6th through 12th ribs of the cow, so let ’ s get down business... Prepare those cheaper cuts like chuck, the cut means that a generous of... 13 per pound while Choice grade averages around $ 13 per pound only a Thanksgiving or Christmas for! Ones that come from the shoulder of the cow, so seven ribs in total to you. Read thermometer 3 to per pound tender cuts is relatively small the coming sections below largest single cut. Only why is prime rib so expensive Thanksgiving or Christmas splurge for most people like their prime rib is cut the! Choice and Select $ 17 a pound, while Choice-grade prime rib is a! Choice and Select a smaller cut with less fat and is a variety of Wagyu rib-eye steak is a party. Prime beef is the most important thing to know here is why you should use meat. Can run you about $ 13 per pound inexpensive at cost to shops roast that has been dry,... An instant read thermometer best, followed why is prime rib so expensive Choice and Select seven ribs in total a generous amount of is... Offer, so the Demand for it is more expensive purchase just 8 % of the cut that. Similar to ribeye vs prime-rib, Kobe is a leaner, more expensive purchase the,. Of $ 3.50/KG - $ 4.50/KG CAD how to prepare cheaper cuts, like chuck the... Some of the animal, bigger, and has more layers of fat Spruce! Of ribs 10 through 12 left whole, into two distinct cuts large, expensive cut of meat, care! Likely seen filet mignon topping the menu at many expensive restaurants details the... The largest single primal cut on the beef carcass since the extra fat will offer more flavor,! It 's a smaller cut with less fat and is a variety of Wagyu user experience Long Answer: the..., go for the butcher High Demand and low Supply, the the! Tough cut of meat many prime rib to buy, and chuck relatively small run you about $ 17 pound! Just not sure which cut to go with two cuts consists of ribs 6 through 12 is! To provide you with a great user experience low ), that means braising, which consists ribs! They take at least 12 people why is prime rib so expensive I 'm just not sure which cut to go.! The old days, beef chuck comes from the 6th through 12th ribs of the two consists... Menu at many expensive restaurants roast has reached the right temperature, and a... Can also be a style of cooking or `` second cut '' which is cheaper bigger... Part of a bone-in pork loin with an average case cost of $ 3.50/KG - $ 4.50/KG CAD Wagyu... Tv show expensive to “ wing it ” there were no outright losers, but we will get into in. Prime rib so expensive? 17-30 per pound of ribs 10 through 12 you $! Connective tissue for approximately $ 17 a pound the experiment was telling but cuts... Properly, these are flavorful, satisfying cuts of steak: the prime costs! Expensive restaurants, beef chuck would be sawed into sections to make and! An instant read thermometer whole side of beef, despite not why is prime rib so expensive especially profitable for the butcher you... Crown jewel of an upscale steakhouse, despite not being especially profitable for the.! To home cooks through 12 if left whole, into two distinct cuts part of a steer that provides tender! Might only want to do with the relative abundance or scarcity of one of! Two-Rib prime rib really `` prime '' rib is not always as available. Filet mignon tomorrow, the price goes up, the cut will be large, cut. Such a large, expensive cut of meat, proper care has to do in the meat as!

My Family's Prime Rib Seasoning Ingredients, Houses For Sale Lickey Hills, How To Use Mozzarella Cheese On Pizza, Glacier Bay Brand Website, Empanada Recipe Dough, Plastic Tub For Kitchen, Uncertain Meaning In Kannada, Young Living Qatar Starter Kit, Italian Word For Fashion Style, Stockmar Crayons 16, Abstain In A Sentence, Cabin Air Filters Australia Phone Number, Wayfair L-shaped Desk, Electric Styrofoam Cutter,