Figure 25.
Butchers tend to cut a rib roast, which consists of ribs six through 12, into two distinct cuts. We find that the loin end rib roast, also called the "first cut" or "small end" roast, is more tender and less fatty because it contains a single rib-eye muscle. This roast, consisting of ribs ten through 12, is our favorite. The "second cut" rib roast (right) includes ribs six through nine. It is closer to the chuck end and consists of several muscles, each of which is surrounded by fat.