Meet Marble & Grain
Top of the Rib Roast
$20.00/lb
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $70 = (20/LB X 3.5LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
For an ultra-beefy braise, start here. Top of the Rib is a nicely marbled roast that should be cooked low and slow until it is meltingly tender. You'll find it a little more marbled than First Cut Brisket, a little less marbled than the Second Cut, and richly flavored throughout. You can follow your favorite brisket recipe with this cut. Top of the Rib is hand-tied by our butchers for even cooking; leave the string on to cook, and remove just before slicing.
About This Cut
What Cut of Beef Is the Top of the Rib? The Rib Primal -- home to some of the most celebrated steaks on the steer. The tender texture and lush marbling that makes these steak so esteemed comes from exercise, or rather, a lack of it. Unlike cuts from the leg or shoulder, for example, beef from the rib primal benefits from relative inertia, allowing the coveted fat to develop throughout the muscle. Cook it quickly and evenly so the marbling can soften and melt but not dry out.
