prime rib is a steak also. Dont tell me no also Ive been working as a butcher for past 7 years...
That charts good thats posted.
starting from the right is goes your top butt steak (aka top sirloin steak) Next is your loin which is your striploin on top, and underneath is the fillet, what starts thick at the beginning becoming thinner as you go down about 2.5-3.5 ft long depending on the cow.
The porter house is considered the first cut here where the bone is almost round, and it has grisle running threw the striploin portion of the steak.
Next as you get near the end where the fillet ends its called the wing end. This is the best portion to get your striploins from as the next piece over is the rib, which tends to be alittle more marbled adding more flavor.
The first 3 ribs are what is called a standing rib roast. Typically this is where you get your ribeyes from however you can use the whole rib if you wish for ribeyes jsut gotta peal the cap off, take the blade bone out and de-bone the rib. However this ribs off the customer as the first 3 ribs are the nicest as they have little to no needle fat.
After the first three ribs you start getting more needle fat in the beef, and the cap gets bigger which is typically not as tender a portion as the part under the cap.
After about 10-12 ribs the blade aka chuck meat is next. If you can get the first steak after the prime rib portion its a nice steak for a VERY cheap price, just make sure not to get the end with the neck bones.
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