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Rib

In this section:

ArrowCut Diagram
ArrowConsumer Product Concepts
ArrowTerminology

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Photo of a Rib Cut

Common Names:
Oven Ready Rib, Bone-in Lip-on Rib, Fat Cap Off Rib

Primary Muscle Composition:
Longissimus dorsi, Longissimus costarum, Spinalis dorsi, Complexus, Multifidi dorsi, Internal/external intercostal

Points Requiring Specification:

  • Quality grade
  • Removal or retention of cap (trapezius and latissimus dorsi)
  • Tail length from the eye muscle (longissimus dorsi)
  • Removal or retention of rib finger meat (intercostals)
  • Removal or retention of chain meat (mulifidi)
  • Bone-in or bone-less
  • Fat Cover
  • Weight range
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Cut Diagram

Initial Cuts
Photo of a Rib Initial Cut

Steak Ready
(Cut & Split)
Photo of a Rib Steak Ready Cut

Premium Cuts
Photo of a Rib Premium Cut

Removal of rib bones, rib cap, Spinalis dorsi muscle and rib finger meat (intercostals).

Split along tail length from the eye muscle.

Cut each split into desired products (i.e. medallions, fillets and use trim for kebobs).
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Consumer Product Concepts

These new consumer cut concepts help utilize common muscles in non-traditional formats for improved marketability. Line extensions are available in a variety of contemporary, trendy flavours, with shelf life extended through modified atmosphere packaging. Consistent in-pack portion control using cavity form systems gives each finished unit a uniform look. These retail ready consumer-packaging concepts add further value through current packaging technologies.

Photo of packaged Rib product
Bacon Wrapped Rib Eye Medaillons
(Chateau Cut)

Photo of packaged Rib product
Spice Rubbed Rib Eye Medaillons
(Chateau Cut)

Photo of packaged Rib product
Seasoned Rib Eye Roast

Photo of packaged Rib product
Seasoned Rib Eye Steaks

Photo of packaged Rib product
Seasoned Rib Eye Kebobs

Photo of packaged Rib product
Seasoned Rib Eye Filet
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Rib Terminology

Beef Back Ribs (Finger Bones) – The 7 rib bones that are pulled from a bone-in rib to create a boneless rib specification.

Kernal Fat – A pocket of fat found between the cap and the rib eye. Size of the kernel fat (plug) varies on size of cut, chronological age of animal and grade of product.

Fat Cap – A layer of fat that is removed following the natural seam separating the trapezius from the rib eye complex. In a roast application a layer of fat is placed on top of the rib and netted or tied on. Fat caps are trimmed to an average of 20% of the weight of the finished roast weight.

Finger Meat (Intercostals) – The meat located between the ribs or that remains on the roast once the ribs are removed.

Tail – The portion of meat and fat that extends from the eye of the rib. Tail lengths vary based on the specification.

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