What is the difference between beef rib export and 109?

Beef rib export and 109 are two different cuts of beef that come from the rib section of the cow. Here are the key differences between the two:

1. Location:

- Beef rib export is cut from the short ribs, which are located between the chuck and the loin. These ribs are typically numbered from 1 to 10, with the "export" cut coming from ribs 6 to 10.

- 109 rib is cut from the rib eye section, which is located just above the short ribs. It is also sometimes referred to as the "cowboy cut" or "Delmonico steak".

2. Size and Shape:

- Beef rib export cuts are generally smaller and more rectangular in shape compared to 109 ribs. They are usually cut into individual ribs or "finger ribs".

- 109 ribs are larger and have a more triangular shape. They are often left intact as a single steak, with the rib bone running through the center.

3. Meat Yield:

- Beef rib export cuts have a lower meat yield compared to 109 ribs. This is because they contain more bone and connective tissue.

- 109 ribs have a higher meat yield and are considered to be a more premium cut.

4. Cooking Methods:

- Beef rib export cuts are best suited for slow-cooking methods such as braising, stewing, or smoking. They can also be grilled or roasted, but they may require longer cooking times to tenderize the meat.

- 109 ribs are typically grilled, roasted, or seared. They are known for their rich flavor and marbling, and they cook relatively quickly due to their higher meat yield.

Overall, beef rib export and 109 ribs are both delicious cuts of beef with distinct characteristics and cooking methods. Beef rib export cuts are ideal for those looking for a flavorful, budget-friendly option that is suitable for slow cooking, while 109 ribs are a premium choice for those who prefer a tender, well-marbled steak that can be cooked quickly.