Cows have 13 pairs of ribs for a total of 26. When beef is butchered for consumption, the ribs are found in different cuts of meat. For instance, chuck cuts contain the first five pairs of ribs.
Chuck cuts have some connective tissue that enhances the meat's flavor and tenderness, but these cuts are generally more chewy than other rib cuts. Prime rib cuts contains bone pairs six through 12. Meat taken from this rib area is considered some of the most tender on the animal. These cuts are typically grilled or oven roasted. The final pair of ribs is found in loin cuts.