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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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The USDA beef grading system is based on the meat's maturity and level of fat marbling, both of which are good indicators of the meat's tenderness.| The Spruce Eats
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This standing rib roast recipe with pan gravy is a very special dish and perfect for the holidays or any special occasion.| The Spruce Eats
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These smokey, sticky ribs are mouthwatering, tender and possibly the best beef ribs on the grill you'll ever try. No barbecue sauce needed.| The Spruce Eats
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This perfect rib eye roast stays tender and juicy, and the crusty cracked black pepper and garlic coating flavors the beef deliciously.| The Spruce Eats
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Porterhouse steak combines tender filet mignon with meaty New York strip. Learn how to buy, cook, and serve this classic steakhouse favorite.| The Spruce Eats
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Braised short ribs is a luxurious dish, and even more so when made ahead. The ribs are browned, simmered with vegetables, and chilled overnight.| The Spruce Eats
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Here are 4 different techniques for cooking a perfect prime rib roast so that it's tender, juicy and succulent. Choose the one that works best for you!| The Spruce Eats
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Grinding meat is easy to do, and when you grind your own beef at home, you'll know exactly what's in it.| The Spruce Eats
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These rib-eye steaks are tender and flavorful and one of the best beef cuts for grilling. We also include tips on how to grill the perfect steak.| The Spruce Eats
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Meat is expensive, and the most desirable cuts of meat are really expensive, but did you ever wonder why? The reason probably isn't what you thought.| The Spruce Eats
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Beef chuck is a huge primal cut of meat with big, beefy flavor. It is tough and fatty and mostly braised and used for pot roast and ground beef.| The Spruce Eats
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Prime rib, a roast beef from the beef rib primal cut, is tender and juicy. Roast it bone-in and serve it with a pan sauce from its natural juices.| The Spruce Eats
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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor. Some cuts naturally have more marbling than others.| The Spruce Eats