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Rataterra
Meat
Fore rib (UK)

Meat · Cut · Short entry

Fore rib (UK)

The rib roast of Sunday lunch; boned, it gives ribeye steaks.

The butcher's atlas: British
Where it lies: Back, over the ribs
Character: Marbled, tender.
Connective tissue: Little
Fat: Marbled
How to cook it: Roast · Grill · Pan-fry

The butcher's atlas

Food safety. Whole cuts of beef: US guidance is 63 °C (145 °F) in the centre, then rest at least 3 minutes; minced beef 71 °C (160 °F). Rare whole-muscle steaks are a culinary choice; minced, rolled, skewered or mechanically tenderised meat should always be cooked through. UK guidance (FSA): such meat should reach 70 °C for 2 minutes in the centre, or an equivalent time and temperature. Follow your national food-safety agency.

How it connects

Cut

compare Noix d'entrecôte (rib-eye roll)
compare Côte & entrecôte (rib)
compare Rib (US)

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Sources

Beef cuts (Simply Beef & Lamb cut guide) — AHDB Beef & Lamb (Agriculture and Horticulture Development Board, UK) verified

In editorial review · Last reviewed 2026-10-23

Rataterra — The Illustrated Atlas of Food & Wine

working title · First edition in progress

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An independent illustrated reference. Maps from Natural Earth (public domain). Illustrations drawn for this atlas.