Meat
Third Cut
Third-cut prime rib is the chuck-end of the rib roast—more fat, more spinalis and complex muscle, sometimes slightly less tender in the eye but richer in flavour. Favoured by diners who want maximum beefiness and a generous cap. Roast carefully so exterior fat renders without drying the eye; rest generously. Carve so each plate gets some cap. Excellent for those who prefer flavour over the leanest possible slice.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.5 g
- Saturated Fat 5.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 71.7 mg
- Sodium 59.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 61.6 g
- Energy 188 kcal
- Water 61.6 g
- Protein 23 g
- Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 4.89 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.12 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 339 mg
- Major Minerals 337 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.12 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Third Cut of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Some steakhouses preferred chuck-end ribs for richer prime-rib plates.
Retail labels began distinguishing end cuts for informed holiday buyers.
BBQ and roast enthusiasts debated first versus third cut online.