Each roasting contains one five-bone fore rib, so this release gives us two separate five-bone fore ribs from the same animal.
The shoulder end is heavier, while the ribs become a little smaller as they run towards the loin. That gives us a choice of substantial bone-in roasting joints, large single-bone rib chops and smaller band-sawn chops.
These are alternative cuts from the same beef, not separate stock. If a roast is reserved, some chop options may disappear; if chops are reserved, some larger roasts may no longer be possible. The availability below updates as each cut is held or sold.
