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Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.

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.

Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

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

A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.