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A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

A piece of pork that comes from the loin or the spare ribs of the hog. The loin or ribs are straight cut in order to produce the portion of meat desired.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

A natural substance that is one of the primary capsaicinoids existing in chile peppers that produces the hot spicy intensity to our taste sensory.

A primal cut of beef, which extends from the neck to the fifth rib and includes the shoulder blade and the upper arm.

A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or Celery ribs as they are also known.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

Growing as a beefsteak-shaped tomato with vertical ribs, this variety is a larger heirloom tomato that typically becomes a pound or more in size.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

A lettuce that grows in a head of long narrow leaves that has a crunchy rib down the center and a mild tangy flavor.

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

A variety of melon that is oblong shaped and somewhat small in size. This melon has a bright yellow outer skin with white ribs covering a firm textured cream-colored flesh.

A lettuce that originated on the Aegean island of Cos. It grows in a head of long narrow leaves that have a crunchy rib down the center and a mild tangy flavor.

A cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.