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	There are four primal cuts on a beef carcass - round, loin, rib, and chuck.¹

Small End Rib Steak

This cut is sliced about 1 inch thick from the small end rib roast which is the smaller end of the rib. ⁶

Cooking Methods:

Grill, Broil, Pan Fry, or Pan Broil ⁶