Title: Standing rib roast
Content:  A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed. While often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef.
Title: Rib steak
Content: The short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck. A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the U.S., the terms are often used interchangeably. The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak 
Title: Primal cut
Content:  A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, "rump steak" in British and Commonwealth English is commonly called "sirloin" in American English. British "sirloin" is called "porterhouse" by Americans. Another notable example is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further. The distinct term "prime cut" is sometimes used to describe cuts considered to be of better quality; for example in the US Department of Agriculture meat grading systems, most use "prime" to indicate top quality.
Title: Cut of beef
Content:  During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached.
Title: Beef
Content:  separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.
Title: Cut of beef
Content: The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. ; The rib contains part of the short ribs, the prime rib and rib eye steaks. ; Brisket, primarily used for barbecue, corned beef or pastrami. ; The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts. ; The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat. 
Title: Beef
Content:  referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar. Beef is first divided into primal cuts, large pieces of the animal 
Title: Beefsteak
Content:  of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. ; Strip steak, also known as a Kansas City or New York strip: A high-quality steak cut from the short loin or strip loin, a muscle that is relatively low in connective tissue and does little work, and so it is particularly tender. It is referred to using different names in various countries. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak is 
Title: Chuck steak
Content:  The chuck contains large amounts of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker. The top blade part of the chuck is preferred for grilling because it is the second most tender steak once the gristle is removed. The fifth rib taken from the chuck can also be used as an alternative to the prime rib roast, which is usually from bones 6-12. They are similar in terms of the proportion of meat and bone, although the fifth rib exceeds the prime rib in the amount of lean meat. The cross-cut or cross rib, which is the last part of the chuck located between the brisket point and the short rib - can also be used as an alternative to the blade when cooking steaks. The chuck part cut from the shoulder clod is also used in place of sirloin since it has a very beefy taste.
Title: Short ribs
Content:  Meatpacking executive Richard C. Banfield notes that the term "short ribs" comes from the fact that the cut of meat contains only a portion of each long beef rib. Using American butcher's nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle. The serratus ventralis muscle defines the area in the beef carcass from where short ribs come, and is the preferred muscle tissue for short ribs. This muscle originates near the second rib, and covers most of the rib cage. In the chuck area (second through fifth ribs), the muscle is much thicker. Moving toward the rump, the serratus ventralis becomes less dense, and may not 

Question: where does prime rib come from on a cow?
Answer: the primal rib.