Beef, rib, small end (ribs 10-12), separable lean and fat, trimmed to 1/8" fat, prime, cooked, broiled

Beef rib small end refers to the section of ribs 10‑12 from the rib primal of cattle, typically Bos taurus, and is included among the prized cuts of beef known for rich flavor due to marbling or intermuscular fat. This cut is designated "prime" when the animal has the highest USDA quality grade, indicating abundant marbling which enhances tenderness and flavor. The rib small end sits between the chuck and large rib areas and is distinct from larger rib cuts such as ribeyes or French trimmed ribs. In classic butchery, ribs are divided into small and large ends with the small end being closer to the forequarter, comprising bones that are shorter and meat that is more tender due to lower connective tissue content. Historically, rib cuts have been valued in European and American cuisines; early cattle husbandry in Spain and France contributed techniques like braising and roasting that carried over into American barbecue traditions. In the U.S., beef rib cooking became a cultural mainstay in Texas barbecues and steakhouses, where slow cooking over wood or broiling at high heat is common. The production of prime graded beef is typically found in well‑fed, younger cattle raised under controlled feeding regimens to promote marbling. The lean and fat portions are often separated and trimmed to 1/8" fat to balance flavor with a lower fat load, which offers a rich taste without excessive grease. Compared to other rib varieties like short ribs or back ribs, the small end provides a balanced ratio of meat to fat, making it a versatile choice for both direct heat searing and indirect smoking methods. Furthermore, while raw beef rib small end may have variable nutrient composition, cooking through broiling enhances flavor while concentrating nutrients. Beef rib small end falls within beef products category, which broadly includes cuts from different primal sections, each offering unique culinary profiles and nutrient compositions. Its robust nutritional profile, particularly high‑quality protein and essential minerals, makes it an impactful food in many dietary patterns when consumed in moderation.

Source: USDA FoodData Central (FDC ID: 169515)