Lamb: Rib
The rib primal cut extends from the sheep’s sixth to 12th rib and spans the area between the loin and the shoulder primal cuts. Meat from the rib is as tender and mild in flavor as cuts fro ... Tags: lamb cuts of lamb rib roast rib chop Frenched rib chop crown roast www.quamut.com/quamut/lamb/page/rib.html
Pork: Loin
The loin refers to the area on either side of the pig’s back. It spans from the shoulder to the leg and is above the side. Pork from the loin is both lean and tender, making cuts from the l ... Tags: pork rib chop cuts of pork Canadian bacon loin butterfly chop back ribs loin chop tenderloin top loin chop top loin roast center rib roast crown roast country-style ribs blade roast sirloin roast www.quamut.com/quamut/pork/page/loin.html
Veal: Rib
The rib primal cut is the section along the back of a veal calf just behind the shoulder . Cuts from the rib are prized for their tender, flavorful meat. They include rib roasts, rib chops, crown ... Tags: rib cut cuts of veal veal short rib crown roast rib chop rib roast www.quamut.com/quamut/veal/page/rib.html Copyright © 2008 Barnes & Noble, Inc. |