Bone-In Rib Roast, Cap On

Rib roasts and ribeye steaks are some of the most desirable cuts of the whole animal. They are cut from the rib primal and are known for their rich flavor and soft texture. You can find rib roasts and ribeye steaks in any butcher shop or grocery store. Rib roasts contain a variety of muscles including the longissimus dorsi ("eye" of the ribeye), the complexes, the spinalis dorsi (ribeye "cap"), and the multifidus dorsi, and the longissimus costarum (the "lip" of the ribeye). A bone-in rib roast will generally include only the rib bones excluding the chine and feather bones. In this example all bones are included. The plate meat (which is normally removed) is also included. This rib roast is commonly called a 107 and is ordered by butchers and retailers to be further broken down for sale to consumers. This a very common roast for a retailer to order if they are dry-aging their beef because the bones and plate meat take most of the spoil that happens in the dry-aging process.