The rib primal is the source of premium steaks and roasts including ribeyes, tomahawks and prime rib. It's located at the top part of the animal, specifically the section between the sixth and twelth ribs. The beef from this area is referred to as the "middle meat" due to its central location and is prized by restaurant patrons and retail customers.

The beef from this area has a high level of both intramuscular and kernel fat which results in flavorful and juicy cuts that are naturally tender. Dry heat techniques are best used to prepare rib primal cuts.