Rib Shorter Ribs
Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut
Proudly made in Ontario by:
Canada Meat Group
Related Products...
Flap Steak
Canada Meat Group
Flap steak, or flap meat is a low-end beef steak cut. It comes from a bottom sirloin butt cut of...
Rib Lifter Meat
Canada Meat Group
Blade/Lifter Meat. Thin muscles removed from the outside of the Rib; also called cap and wedge meat
chuck Short Rib
Canada Meat Group
Short Ribs are five short ribs from part of the beef chuck section
Brisket
Canada Meat Group
Brisket is a cut of meat from the breast or lower chest of beef or veal