Rib Steak
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A Rib Steak, NAMP 1103, is a bone-in Steak cut from the Rib Roast.


Rib Steak is available all year long.


The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.


Essentially, it is a Rib Roast but cut thinner with only one or two bones in the portion cut. There is some debate and confusion around this issue but the general consensus is that with the bone removed, the Rib Steak becomes a Rib-Eye Steak.  To help add to the confusion, sometimes a Rib Steak is called a “Bone-In Ribeye,” “Cowboy Steak,” “Cowboy Ribeye,” Delmonico Steak,” or a “Delmonico Ribeye.” If the Rib Steak is Frenched, it becomes, NAMP 1103B, Rib Steak, Frenched.


When shopping for Rib Steak, look for Rib Steak that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.

The large end of the rib comes from closer to the Chuck Primal Cut (Ribs #6 - #9 ) and produces slightly tougher cuts with less of the Longissimus Muscle. If priced the same, Rib Steaks from the small end are a better value.

Both small end and large end Rib Steaks will be bone-in steaks. Keeping the bone in when cooking retains juices and allows the extra moisture and fat along the bone to enhance the flavor of the meat during the cooking process.  The only major drawback of buying and cooking bone-in Rib Steaks is that you frequently pay for the bone by weight at Rib Steak prices.


Raw Rib Steak should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Rib Steak is Marinated or oiled. Raw Rib Steak will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Rib Steak should be refrigerated for up to 1-3 days.

Culinary Uses

Rib Steaks are typically broken down so that they come from either the small end of the rib or the large end of the rib. The small end is closest to the tender Short Loin and contains a larger portion of the Longissimus Muscle.

Rib Steak is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Rib Steak would be (C, T2T3-T4, M, L).

Rib Steak is best cooked using the following techniques: GrillingBroilingBaking, Spit RoastingRoastingSautéing,Pan FryingDeep Fat FryingSous-vide and Smoking.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Rib Steak as a Serving Size.

Gluten Free


Low Fat


Low Calorie