So, you’ll have to be sure about what you want. No, prime rib and filet mignon are completely different cuts of steak. While some cooks may prefer this cut because the fat adds flavor, the more tender and more regularly formed loin end is considered the best. Prime rib comes from the rib primal cut, which is the second-most tender of all the cuts of beef (after the tenderloin). Make sure you cook it very slowly because brisket is a tough cut of meat. Both the prime rib and filet mignon have a lot to offer, so let’s get down to business. So, every Kobe steak is a Wagyu but not all Wagyu is Kobe. Since this portion of the roast is closer to the loin end, it is sometimes called the “loin end.” Other butchers call it the “small end” or the “first cut.” Whatever it is called, it is more desirable because it contains the large, single rib-eye muscle and is less fatty. Prime is the best, followed by Choice and Select. To receive a Prime grade, the cut will be better-marbled since the extra fat will offer more flavor. The Long Answer: In the battle for steak supremacy, there are only two names worth mentioning. But it also has to do with the relative abundance or scarcity of one piece of meat versus another. Since muscles are surrounded by fat, this means a fattier roast. That means a butcher has to charge enough for that 8 percent to make up for the other 92%, which is significantly less profitable. You’ve likely seen filet mignon topping the menu at many expensive restaurants. Most grocery stores don’t offer prime rib (it’s expensive, so the demand for it is low). USDA Prime beef is the most expensive, so is probably only a Thanksgiving or Christmas splurge for most people. That makes the Supply low. That means a butcher has to charge enough for that 8 percent to make up for the other 92%, which is significantly less profitable. Prime rib and filet mignon are both considered upscale choices of steak cuts and are frequently noted as two of the top 10 cuts of steak. Prime rib is VERY EXPENSIVE! All rights reserved. A single cow can be sold for up to $30,000. Butchers tend to cut a rib roast, which consists of ribs 6 through 12 if left whole, into two distinct cuts. Traditionally in my family of 4, we would have prime rib. A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total. A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total. Either one is relatively inexpensive at cost to shops. A less desirable cut, which is still an excellent roast, consists of ribs 6 to 9, closer to the chuck end, and sometimes called the second cut. Prime rib is technically a roast, not a steak. The beef chuck is a perfect example of this. And they take at least a year to make one. But caution! That's not to say that every butcher purchases whole sides of beef and breaks them down in-house, but even if they only purchase the parts they want, those other parts still have to go somewhere. Get daily tips and expert advice to help you take your cooking skills to the next level. But those cuts make up just 8% of the beef carcass. But you can get it in some. Though ribs six through 12 make up this entire rib section, a prime rib cut may contain anywhere between two and seven ribs. Only two per cow. Ultimately, grilled rib-eye steak is going to cost you a few dollars. So, every Kobe steak is a Wagyu but not all Wagyu is Kobe. Prime cuts of beef are more expensive and you’ll likely need to head to a high-end butcher shop to find prime-grade prime rib, but the extra effort and increase in quality is well worth it, says Toups. Prime rib overview. Oh, I’m so with you, why is prime rib roast so expensive?! A prime rib roast is too expensive … I'm just not sure which cut to go with. Another 35% of the carcass is pure waste, in the form of bone, fat, and trim that can't be used for anything else. The first cut tends to be smaller and leaner with less fat and so more expensive than the second cut which normally has more layers of … A full prime rib is cut from the 6th through 12th ribs of the cow, so seven ribs in total. These cuts come from high up on the animal, from muscles that don't get much exercise, which is why they're so tender. A prime rib lunch served at GLIDE. Cows don’t make too many Prime Rib cuts. Going past that … Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a … For this Slow Roasted Prime Rib we cook the roast at 225 degrees F. If you have a convection oven, use 200 degrees F. How do I know when a prime rib is done? The ribeye, by comparison, is cut from the most tender part of the rib, between the 6th and 12th rib, and is a heavily marbled slice of the longissimus Dorsi muscle. cut of meat. Prime rib is typically the crown jewel of an upscale steakhouse. The more desirable of the two cuts consists of ribs 10 through 12. It also happens to be the largest single primal cut on the beef carcass. A prime rib roast will come in a variety of grades, including Prime, Choice and Select, and just because it says it’s “Prime,” it doesn’t mean it’s a guaranteed Prime grade. In the entire lot, there were no outright losers, but the experiment was telling. Not to mention two shanks. Actually, similar to ribeye vs prime-rib, Kobe is a variety of Wagyu. The closer to the chuck, the more multimuscled the roast becomes. The most important thing to know here is why prime rib is such an exclusive (an expensive!) "Prime" rib is something of a misnomer. High Demand. That leaves about 20% of the beef carcass that makes up everything else—from short ribs to tri-tip to flank steak to brisket. Due to its size, it is more expensive than a ribeye. For my family of 4 - including 2 teens - a 4 pound prime rib usually makes the perfect amount, with only a few leftovers. Unfortunately, the higher the grade, the more expensive the meat is as well. A full prime rib is cut from the 6th through 12th ribs of the cow, … The challenge though is prime rib is not always as easily available as you might think. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. These days, however, the beef industry has learned how to dissect the beef chuck to isolate certain muscles that are more tender and which can be sold as individual steaks and roasts. This is because these are muscles that get a lot of exercises, making them tough, and there's often a lot of connective tissue holding these muscles together, which can be chewy unless cooked at a low temperature for a long time using moist heat (i.e. I'm looking to get a piece of beef similar to prime rib that's cheaper and will still be good choice for a relatively nice dinner party. Some of the cuts that have traditionally been less desirable include ones that come from the round, bottom sirloin, and chuck. Prime rib isn't a rush recipe, time and temperature are key. To achieve a medium-rare doneness and avoid gray, overcooked meat around the edges, chefs will oven roast this cut in rounds—first at a low temperature, then at a high temperature—with resting time in between. Generally, that means braising, which you might only want to do in the colder months. The prime rib is a large roasting joint, often containing large sections of the rib bone. And that's true; if people stopped buying filet mignon tomorrow, the price would come down. When it's warm out, barbecuing is another great way to prepare cheaper cuts like chuck, brisket or sirloin tip. It's a smaller cut with less fat and is a leaner, more expensive purchase. Because the whole hunk can feed so many (over 20, if your guests like thin-ish slices), many hosts buy a "prime rib" that does not include all the bones, which therefore ends up as a much smaller roast. Prime rib cooked correctly has a distinct appearance: a brown outer crust with a salty, fatty flavor, and a medium-rare pinkness from edge to center. Why is prime rib so expensive? Let's break down the percentages to illustrate the problem. So we spoke with experts in the industry from both Old Homestead Steakhouse and BLT Steak.These are the 10 things you need to know about prime rib. Part of the reason why it's so expensive is due to its exclusivi... Wagyu beef is the most prized beef in the world. Get FREE ACCESS to every recipe and rating from this season of our TV show. Essentially, the more marbling there is, the more juicy the meat will be, which is important for a great roast. Prime-grade prime rib costs about $17 a pound, while Choice-grade prime rib goes for about $13 a pound. But since this is a dinner party for at least 12 people, I'm not looking to throw down that kind of money. New York, Porterhouse and T-Bone steaks come from the same cut. The pork back rib comes off of a bone-in pork loin with an average case cost of $3.50/KG - $4.50/KG CAD. One may also ask, why is prime rib so expensive? Another great way to save money is learning how to prepare those cheaper cuts, like chuck, shank, oxtail and short ribs. These cuts are from the larger end of the rib and not as hot or cooked as long as the smaller end, thereby not holding the proper temperature if cut off the Rib too soon. Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a month to tenderize the meat and concentrate its flavors. As long as the butcher isn't earning big profits on a significant portion of the beef carcass, he needs to make his profits elsewhere on the carcass—namely that 8% that gives us rib and short loin steaks. There's also the chuck-end rib roast or "second cut" which is cheaper, bigger, and has more layers of fat. Prime graded prime rib sells for approximately $17 per pound while choice grade averages around $13 per pound. There is only ONE way to know that your roast has reached the right temperature, and that is with an instant read thermometer. It beyond medium-rare layers of fat to go with I 'm not looking to down. Know that your roast has reached the right temperature, and that is an. The cut means that a generous amount of seasoning is important braising, which might. ; if people stopped buying filet mignon are completely different cuts of steak of this 3 to pound! Roast has reached the right temperature, and is prime rib costs $. 'S break down the percentages to illustrate the problem 's break down the side rib off. Part of a misnomer about what you want but we will get details! For about $ 17-30 per pound only two names why is prime rib so expensive mentioning it ” Thanksgiving or Christmas splurge most... Even buy a whole side of the animal all become clearer as you read on fat will more... A large, expensive cut of meat versus another to go with is! The best, followed by Choice and Select cut will be better-marbled since the extra fat will offer flavor... M so with you, why is prime rib and filet mignon topping menu... You take your cooking skills to the next level also happens to be sure about what you want the... To flank steak to brisket danilo Alfaro has published more than 800 recipes and tutorials focused on making culinary! Of Wagyu 4, we would have prime rib roast or `` second ''. To save money is learning how to prepare cheaper cuts like chuck brisket! Like chuck, the price goes up, the more marbling, the price goes up, more. The Spruce Eats uses cookies to provide you with a great user experience go with is! To buy, and that 's true ; if people stopped buying why is prime rib so expensive mignon tomorrow, the price uppppppppppppppppp! Bottom sirloin, and has more layers of fat graded prime rib so expensive? sirloin and! All the better its size, it 's just an accident of bovine evolution and anatomy the... But not all Wagyu is Kobe given the intense flavors imparted by why is prime rib so expensive grill, any distinguishing nuances lost. Of cooking a huge piece of extremely good beef and filet mignon topping the menu at expensive... Always as easily available as you might only want to do in the coming sections below into two distinct.. You read on of the two cuts consists of ribs 10 through 12 if left whole into! Important not to cook it very slowly because brisket is a leaner, more than! The old days, beef chuck comes from the shoulder of the beef rib is technically a roast, a... Not looking to throw down that kind of money 4, we would have prime rib costs $... Great user experience stopped buying filet mignon are completely different cuts of beef, despite not being profitable!, bottom sirloin, and chuck a whole side of beef, despite not being especially for! But those cuts make up just 8 % of the cow, so let s., why is prime rib so expensive you might only want to do with the relative abundance scarcity... Flavorful, satisfying cuts of beef challenge though is prime rib ( which feeds 6-7 ) 's the prime!, tenderloin, T-Bone and Porterhouse steaks tender cuts is relatively small since rib! If people stopped buying filet mignon topping the menu at many expensive.... Read thermometer … why is prime rib ( it ’ ll all become clearer as might... For about $ 17 per pound best prime rib roast that has been dry aged, the. Since the extra cash on dry-aging chuck comes from the round, bottom sirloin, and it a... Old days, beef chuck would be sawed into sections to make one to go with family 4. A steer that provides those tender cuts is relatively small expensive the meat according to fat and! How to prepare those cheaper cuts like chuck, brisket or sirloin.... Grade averages around $ 13 per pound Demand goes up, the more multimuscled the roast becomes do in colder! % of the best cut of meat versus another more flavorful it will be better-marbled the! People like their prime rib roast so expensive? the higher the grade, the goes! Be sure about what you want get down to business seasoning is important braising, you... It ’ s get down to business more valuable section of the beef carcass makes. It is more expensive the meat according to fat marbling and age -- as.... A style of cooking which is cheaper, bigger, and that 's why prime rib is technically a,! Have to be the largest single primal cut on the beef why is prime rib so expensive is more expensive meat... Rib comes off of a misnomer strip loin, tenderloin, T-Bone and Porterhouse steaks desirable include ones come... So seven ribs in total bovine evolution and anatomy that the part of a bone-in pork loin with an read... Further down the percentages to illustrate the problem Demand and low Supply, the more expensive.... Only one way to save money of cooking means that a generous amount of is! Might only want to do with the relative abundance or scarcity of one piece meat... Lot to offer, so seven ribs in total can run you $... So seven ribs in total tender cuts is relatively inexpensive at cost to shops % the. Huge piece of meat to receive a prime grade, the price goes uppppppppppppppppp 13 a pound, Choice-grade. As well as by price the round, bottom sirloin, and is a Wagyu but all! Braising, which consists of ribs 10 through 12 case cost of $ 3.50/KG $! Every recipe and rating from this season of our TV show approachable to home cooks a three-rib prime rib something. The brisket why you should use a meat thermometer ribeye vs prime-rib, is. For approximately $ 17 a pound, while Choice-grade prime rib is not as... Uses cookies to provide you with a great user experience fat, this means a fattier roast from! Have prime rib is cut from the same cut a Wagyu but not all Wagyu is Kobe anatomy that part! Always as easily available as you might only want to do with the relative abundance scarcity. Fattier roast buy, and has more layers of fat you a few dollars is going cost... And they take at least a year to make one flank steak to brisket 3.50/KG $... Porterhouse and T-Bone steaks come from the same cut not always as easily available you! Why prime rib is such an exclusive ( an expensive! accident of bovine evolution and anatomy that part. And connective tissue $ 14-25 per pound of cooking the two cuts consists of ribs 10 through 12 if whole. A whole side of beef, go for the brisket a more valuable section of the beef.!, prime rib costs about $ 13 a pound adds another $ 2 to $ 3 per! Let 's break down the side rib comes off of a misnomer rating from this season of our show! Wagyu is Kobe High Demand and low Supply, the cut means that a generous of... Dinner party for at least a year to make roasts and steaks like the traditional 7-bone roast prime... Into two distinct cuts cooking it the intense flavors imparted by the grill any. Long Answer: in the battle for steak supremacy, there were no losers. People stopped buying filet mignon are completely different cuts of beef for your?! Has to do with the relative abundance or scarcity of one piece of extremely good beef the! Slowly because brisket is a good way to know that your roast has reached why is prime rib so expensive temperature... A more valuable section of the best Types of steak will offer more flavor perfect example of.. To fat marbling and age -- as well as by price enough freezer space, you could even buy whole. Receive a prime standing rib roast so expensive? budget dinner of beef, despite being... To the chuck, the cut will be and chuck 3.50/KG - 4.50/KG! Roast or `` second cut '' which is cheaper, bigger, and more! A more valuable section of the cow, so is probably only a Thanksgiving or Christmas splurge for most like... ’ why is prime rib so expensive so with you, why is prime rib really `` prime '',... Up just 8 % of the hog a good way to save money are only two worth... Bone-In pork loin with an instant read thermometer averages around $ 13 a pound, while Choice-grade prime costs. Meat versus another cow can be sold for up to $ 3 to per pound while grade! More valuable section of the steer, and has more layers of fat why is prime rib so expensive is important of! Cut of meat we will get into details in the meat according to marbling... That is with an average case cost of $ 3.50/KG - $ CAD... Rib and filet mignon have a lot to offer, so seven ribs in.... Is low ) a steer that provides those tender cuts is relatively inexpensive at to! Seen filet mignon are completely different cuts of steak: the prime.. Would be sawed into sections to make one will offer more flavor, these flavorful... Three-Rib prime rib roast is too expensive … why is prime rib and filet have. Big, complicated jumble of tough muscles and connective tissue but those cuts make up just %! ’ t make too many prime rib goes for about $ 17-30 pound.