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BEEF8.DAT
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1993-09-09
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BASIC INFORMATION ABOUT RIBS
This section contains 7 ribs (6-12)
with muscles second only to the Loin
in tenderness. Known as Prime Rib.
BACK RIBS
Narrow strips of 7 short flat bones
connected with small amount of meat.
Cut from rib section near back bone.
BARBEQUE RIBS
Long meaty bones with one irregular
end. This is cut when rib section is
used for boneless steaks or roasts.
a.k.a. Beef Backs, Spareribs, Beef
Ribs
CAP MEAT
Separates rib eye muscle from outside
fat in Chuck end of rib section. May
be included as part of Standing Rib
Roasts or removed and used for Rib
Lifters, ground beef, or stew meat.
a.k.a. Rib Cover, Rib Cap
CLUB STEAK
╛ to 1 inch steak cut from small end
of the Rib end of the short loin.
Contains strip loin muscle covered
with outside layer of fat; it may
contain part of the rib and back
bones.
ENGLISH SHORT RIBS
5-6 inch lengths of rib bones with
alternating lean and fat layers
attached.
1st - 5th STANDING RIB ROAST
Cut from small end of section near
the short loin. This cut is a little
bit better than 6th-7th Standing Rib
Roast near the chuck end.
RIB EYE ROAST, STEAK
Boneless tender eye muscle of the
Prime Rib section with all else
removed. Entire muscle weighs from
10 to 12 pounds. Steaks are thinner
cut and have a lot of fat.
a.k.a. Market Roast, Spencer Roast
also
Market Filet, Spencer Steak, Rib
Filet Steak
RIB LIFTERS
Narrow boneless elongated pieces of
cap meat usually 1 - 2 inches thick.
Coarse textured meat is less tender
than Rib Eye muscle.
a.k.a. Braising Strips, Boneless
Short Ribs, Market Tops
RIB STEAK
Cut to include bone and muscle, and
may include Rib Lifters is cut from
the larger chuck end. Same as the
Club Steak which is cut from the
short loin end.
7-INCH STANDING RIB ROAST (10 INCH)
The 7-inch version has the short ribs
removed whereas the 10 inch version
includes them.