BEEF CUTS / Ribs

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  • Country Origin: New Zealand
IMAGE 1- 7 Rib Set The rib portion from a 12 rib forequarter separated from the chuck by cutting between the 5th and 6th ribs. The brisket is removed by a straight cut along the line from the junction of the 1st rib and 1st sternal segment, to the reflection of the diaphragm on the 11th rib. The tip of the blade bone, diaphragm and paddywack are removed. / IMAGE 2- Ribs Prepared Prepared from the 2201 7 Rib Set by removal of the chine and feather bones. The ribs are cut 75mm from the eye, at the loin end, parallel to the vertebrae Additional specifications: The distance of rib set removal for the outer edge of the eye muscle. Weight range. / IMAGE 3- Ribs Prepared - Frenched Prepared from the 2211 Ribs Prepared by removal of all tissue over and between the ribs 25mm from the eye of the meat, at the loin end, parallel to the vertebrae. The cap (m.trapezius and associated tissue) is removed. / IMAGE 4- Spencer Roll - 7 Rib Prepared from the 7 Rib Set by removal along the contour of the ribs. The tip of the blade bone, paddywack amd m.trapezius are removed. The rib muscles and associated tissue are removed 25mm from the eye of the meat, at the loin end, parallel to the vertebrae. / IMAGE 5- Cube Roll - 7 Rib Lip-On The cube roll is the muscle or eye of the meat adjacent to the chine bone from the 5th to the 12th rib, including the lip (m. serratus dorsalis) and associated fat. All bone, cartilage and paddywack is removed. / IMAGE 6- Cube roll/Ribeye roll The cube roll, or rib eye roll, is the muscle or eye of meat adjacent to the chine bone - from the 5th to the 12th rib. All bone, cartilage, sinew, lip and associated fat are removed. / IMAGE 7- Short ribs Short ribs are derived from the rib set portion remaining after removal of 2211 Ribs Prepared Additional specifications: Number of ribs required. Red bark retained if required. / IMAGE 8- Spare ribs (Back ribs) Spare ribs are derived from the short rib and are the rib bones and intercostals only. Additional specificiations: Number of ribs required / IMAGE 9- Intercostals (Rib fingers) The intercostal muscles are those between the ribs of a forequarter. The membrane is left in situ. / IMAGE 10- Short rib meat The thickest point of the muscles covering the section between the 5th and 8th ribs inclusive, following the cutting line for removing the brisket. Additional specifications: Number of ribs required. Silverskin to remain on cut.