The Standing Rib – is the section next to the wing. It is composed of seven to eight ribs; the one referred to as the “prime rib” is cut from the first five ribs and it is the best. The Wing Roast – is cut from the loin section next to the ribs. It is triangular in shape and contains little or no tenderloin. The Porterhouse or T-Bone Roast – is cut from the loin next to the wing. It contains the T-shaped bone and most of the tenderloin or undercut. The Sirloin Roast – is cut from next to […] Read more »