Beef · Rib
Top of the Rib
A shop-specific name for a rich, grainy muscle from the top of the rib area. Ask your butcher for details.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | rib cap (possibly) |
Best ways to cook it
- Grill
- Pan-sear
- Roast
About this cut
What it is and how to use it
This is a name some processors use for a thin, grainy muscle taken from the upper part of the rib section, near the ribeye. Cuts from this area, such as the ribeye cap, are often among the most flavorful and well marbled on the animal. The name varies from shop to shop, so confirm with the cutter what you are getting. It generally does best cooked quickly and sliced thin across the grain.
Cook’s tipSear quickly over high heat, cook to at least 145°F, and slice thin across the grain.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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