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2. Prime Rib vs. Standing Rib Roast: What’s the Difference? - AOL

   www.aol.com/prime-rib-vs-standing-rib-170000298.html

   This cut of meat comes from the beef rib primal section of the cow, which is located between the shoulder and the loin, and above the belly. Cows have 13 ribs on each side.

3. Everything to Know About Buying and Cooking Perfect Prime Rib

   www.aol.com/everything-know-buying-cooking...

   Prime rib is a cut of beef that comes from the cow’s primal rib, an area between the shoulder and the loin, and above the belly. Also known as standing rib roast , a full prime rib contains ...

4. Grandma's Roast Beef Recipe - AOL

   homepage.aol.com/food/recipes/grandmas-roast-beef

   Heat 1 3/4 oz (50 g) of the butter in a flameproof roasting tin. Add the beef and brown on all sides over high heat. Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off. Transfer the roast onto a carving board.

5. Grandma's Roast Beef Recipe - AOL

   www.aol.com/food/recipes/grandmas-roast-beef

   Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off.

6. Ranch steak - Wikipedia

   en.wikipedia.org/wiki/Ranch_steak

   The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat ...

7. Beef clod - Wikipedia

   en.wikipedia.org/wiki/Beef_clod

   The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...

8. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami.

9. Here's Every Recipe You'll Need To Make The Perfect ... - AOL

   www.aol.com/heres-every-recipe-youll-perfect...

   Get the Roasted Pork Tenderloin recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE This sweet potato salad is the perfect way to lighten up any holiday dinner spread.