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Thick rib or plate is part of the ribs of beef. It is sold with bones or deboned. The meat of the thick rib is moderately marbled with fat.

Thick rib meat is excellent for goulash and stews or to cook stocks, soups and broths.

From the thick rib the so called short rib is cut. It contains several rib bones. After cooking these can be pulled from the meat easily.

See also:
thin rib,
meat,
veal,
beef,
pork, and
lamb.


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