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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Rib Lifter Meat
Canada Meat Group
Blade/Lifter Meat. Thin muscles removed from the outside of the Rib; also called cap and wedge meat
Outside Round
Canada Meat Group
Outside Round (Flat) Largest section of the full Bottom Round that is separated from the Heel and...
Rib Roast
Canada Meat Group
A rib roast without the bones
Pectoral Meat
Canada Meat Group
Pectoral Meat. Also Known As: Special Trim. Section of the pectoral muscle that remains in the...