Danton beef rib primal comes from the beef forequarter, where it’s separated from the beef chuck between the fifth and sixth ribs, and from the loin between the twelfth and thirteenth ribs. Thus the rib primal can include meat from the sixth through the 12th ribs (seven ribs in all).
Rib Set
Rib Set
$2.20
The rib primal is separated from the beef plate primal by sawing across the ribs a few inches down from the pointy end of the rib eye muscle.
How far down depends on a few things. Technically, a full beef rib primal will have ribs that are up to 10 inches long toward the chuck end, and six inches long at the loin end. But what often happens is that the ribs are cut short, anywhere from two to four inches below the rib eye muscle.
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