Standing Rib – Cut of beef from the primal rib, one of the nine primal cuts of beef.
Standing Ribs
Standing Rib – Cut of beef from the primal rib, one of the nine primal cuts of beef.
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Mid Ribs
Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat. Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back. T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
T-Bone Steak
T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
Tomahawk
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
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