Beef Forequarter
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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.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
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.
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.
Standing Ribs
Standing Rib - Cut of beef from the primal rib, one of the nine primal cuts of beef.
Ribeye Steak [Bone In]
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
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