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
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Canada Meat Group
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Flank Steak
Canada Meat Group
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer
chuck Short Rib
Canada Meat Group
Short Ribs are five short ribs from part of the beef chuck section
Shortloin
Canada Meat Group
Short loin is the American name for a cut of beef that comes from the back of the cattle
Peeled Tri Tips
Canada Meat Group
Peeled tri tips have the fat cap already removed