I've always been a striploin guy just based on price and taste but do enjoy a rib eye from time to time for the different flavour. I notice that prime rib steaks are significantly cheaper than rib eyes but a bit more than a striploin, are they a worse cut of meat or just different, wondering if people with a bit more knowledge could help me out. I've attached a couple of photos to show the different cuts. As an aside, holy shit rib eyes are getting expensive. Probably striploins from now on.
by _Backupaccount_
48 Comments
you can bang out a rib eye perfect two minutes a side. Prime rib takes more work
that’s a hell of an expensive ribeye though must be good
$6.26
30 dollar ribeye is wild. Just go get a cooked one for 35-40$
About ten dollars per lb. The two noticeable differences, the prime rib has a bone. Sometimes things with bone are cheaper. But that doesn’t account for a ~50% price mark up from the prime rib to the ribeye. So I think the prime rib is a lower grade and they’re calling it a prime rib to entice customers.
$6.25
28.99/lb for choice grade ribeye holy what a scam.
Which one is prime?
(in this instance) the Prime Rib has a bone with it, the ribeye does not. Also the cap is much larger on the ribeye.
USDA grading is a joke. Pay attention to the cut and price, not the grade
That’s probably just how they’re referring to it as being bone in. You really wouldn’t sell true “prime rib” as a single cut like this.
Go to a butcher … find an honest one (not easy) .. Buy the whole stack (rib) & cut your own steaks. Saves you $
Use the bones for stock to make some great sauces
I don’t see any bones in the ribeye, so it might even be similarly priced.
It looks like the “prime rib” steak is a lower quality – probably select at best.
Nothing prime about it
Ribeye is pretty universally one of the most sought after parts of the cow. Prime rib is *also* a good cut of meat, but it’s larger and usually prepared differently than you would a ribeye or a New York strip etc.
About $6.26
I’m not a genius, but I’m gonna say the difference is $10 a pound.
The bottom steak is probably choice grade and the top is prime grade.
The marbling will make it more tender
The top one was training for a marathon.
The ribeye here has a nice cap, but not crazy about the price tag.
Same place, different processing (as in cut differently).
The “prime rib” is mislabeled. There is no such thing as raw prime rib.
Ribeye – A steak sliced raw from the rib primal (rib section of cow) and then cooked like a traditional steak. Serves 1 persons
Prime Rib – Take that whole rib primal (or a big hunk of it) and slow roast it WHOLE. For hours. Slap it on a serving plate and carve off some individual “steaks” as needed for your guests. Serves 6+ persons (approx)
They are getting creative with their labeling here. A ribeye is a ribeye is a ribeye. Only becomes prime rib when cooked as indicated above.
one of those family run meat shops in the middle of nowhere
To answer your question. There is not one. Same thing, different terms.
Prime rib is often used to describe the ribeye muscle in a roast form. (Standing rib roast)
Ribeye is the terminology used for the steak.
The top picture shows a bone in ribeye steak. Not very much marbling and seemingly low-quality grade. (Probably select at best)IfF it was even graded.
The 2nd picture shows a boneless ribeye steak that appears to be high quality with some great marbling. (Probably Prime grade)
This ribeye also comes from the chuck end of the ribeye, where there is more fat and more marbling.
Everyone’s saying they’re the same and I get that they are but looking at those two stakes it’s very very clear one is prime and one is choice. The bottom one has very nice intramuscular fat while the top has basically none. But there is no difference, the bone was been cut off and cut into 1 inch slices.
“Prime” is a grade, like choice or select. Its the highest grade, but often means very little in grocery stores and it’s usually just mislabeled product.
Sometimes purposefully by the department manager to make people with money think theyre getting something special, when he really just wants to boost his sales numbers because grocery-corporate is the fucking devil with their sales goals.
Source: was a meat clerk in the butcher shop at a grocery store when i was younger.
Luckily on advice of my cardiologist I rarely eat steaks anymore. I just would not pay those prices. On occasion I will buy some chuckeye steaks if they look nice, I really prefer the taste of them anyway.
I’m also curious about this. I’ve seen a *boneless* rib-steak right next to a *boneless* ribeye at the store before. Something grade-related?
They are both rib steak. Ribeye steak whether bone off or on is cut thinner than Prime rib (rib roast) which usually refers to a thicker cut.
By the looks the difference is about $10.00 a pound.
Grade
ITT mfs think a “prime rib” indicates a USDA prime grade.
$10/lb
’bout 6 bucks
Since they’re both sliced I would call them both ribeye steaks. Prime rib usually refers to the entire cut. The one on the top is bone in and the one on bottom is boneless. One on the bottom may be a little easier to cook evenly but the one on the top seems like a better deal.
The ribeye is closer to the striploin.
The fat – flavour
Jesus christ, $30?! In ireland, that would cost around half that, and I’ll be honest our beef is vastly superior.
The bone
A lot of these comments know what they’re saying, a lot of them are talking out of their ass. I used to worked at a very nice restaurant I won’t name but prime rib and ribeye are from the same loin. USUALLY, the entire prime rib loin is loaded in an oven or slow cooked in a way that leaves the inside about 120-130 degrees Fahrenheit, it is then held in a “hot hold” oven at about 140 just to keep it warm then sliced to order. It can be cooked up slightly just depends on your preference. The ribeye is cut by taking one of the exact same prime rib loins but first removing the “lip” which is a giant fat cap basically. The ribeyes are then cut straight off the loin. These steaks are both very overpriced and the reason they look different is A. They’re probably from different loins and B. They’re from different parts of the loin. The steak on the bottom is obviously way better quality
Essentially the same thing, seems like what is considered a ribeye is interpreted a bit differently in different regions. They’re cut from the same part of the cow but more labor goes into the ribeye which = the higher price. When using boxed Sterling Silver beef at the store I worked at we would usually save around a third of the end closest to the blade(chuck) for rib eyes, So the smaller end of the rib with a bigger cap. We would typically bone it out and clean a bit more of the exterior fat off for the picky customers, some of my coworkers would go in and cut out the fat between the filet/eye and the cap but that drove me crazy and was such a waste. For my stores we would then tie them and cut them into 1 -2 inch thick steaks or sell as a roast around the holidays. One of the stores I worked at though was busy enough that we would essentially use the whole rib save for the end with little cap for our service counter to keep it full. Once again though I think what you get for answers here is going to be varied just due to regional differences, like South Americans would have an aneurysm if they knew what we do to Top Sirloin caps here and I can’t blame them.
Going back to what I said about using the end closest to the blade though, the first few cuts off of the chuck are essentially a poor man’s ribeye. If you can get your hands on a few of those steaks or the small roast you can get out of it, go for it. You’ll save yourself a decent amount of money and your dinner will be just as good as if you had bought the steaks labelled prime rib.
Everyone is making it complicated. Ive read some funny shit so far.
Its all the same cut whether its steak or roast. One is bone-in and one is boneless.
Prime rib steak/roast=bone in
Rib eye steak/roast=boneless
Thats why ribeye roasts need to be tied because the bone was cut out. Thats where beef back ribs come from.
To answer your question, they’re basically just calling a bone-in ribeye prime rib. This is pretty unusual as it usually refers to a “standing rib roast” with multiple ribs. If the meat quality were the same, the bone-in would probably be a better deal at a 30% discount since it’s unlikely that a third of that steak is bone.
But the quality of these steaks are absolute night and day. The boneless is just a far better cut with a massive spinalis and good marbling. The top steak has neither of those critical factors that makes a ribeye worthwhile.
So from the name, the difference is basically the bone. But in this case, the quality of each individual steak is the real consideration when deciding between the two.
When I did my formal training to become a chef 25+ years ago, prime rib was a roast. As a steak, it could be called a prime rib steak or a rib steak. A ribeye was a steak that was cut from a prime rib or rib steak that only included the eye or center of the rib steak. It was always a much smaller steak about the size of tenderloin steak and used in sandwiches or as a steak for smaller appetites. So, for me, neither steak is a ribeye steak.
How come the steaks aren’t graded? Top looks select and the bottom looks almost prime. Also price wise quite a bit high by at minimum $10/lb.
Tenderness.
Personally I prefer chucks. I can freeze it and have a super dark bark and the rare rareness I like.
About 10$ a pound