category: food/groceries: meat: beef

Ribs of beef

The ribs of beef are divided into thin ribs and thick ribs. Together they form the ribcage. The meat of the ribs is good for boiling. During boiling the meat swells and the bones may easily be pulled out.

Visitors of this page also viewed:

Beef, Beef brisket, Eye of round, Sirloin, Thick rib, Top round,