Cut from the rib area, this is ribs 6 through 12 and some or all of 13.
The backbone is cut completely away at one end and the other is to be cut
so the ribs are all between 6 and 8 inches long (though in practice this
varies). The Rib Eye meat is removed from the outside and any easily
recoverable meat for grinding is removed from between the bones at the
backbone end, thus the notches. The ribs become wider and flatter as they
go down the side and below this cut they are made into Short Ribs. Each side
shown in the photo was 15 inches long by 8-1/2 inches at the widest point
and weighed 3-5/8 pounds.
Yield: - A 3-5/8 pound side was 2-1/8 pounds with bones subtracted (59%) but some of that was fat so don't count on more than 50% meat.
These are most commonly separated into individual ribs and grilled or broiled. Meat is not thick at any point so it will be cooked through when well browned on the outside. In the broiler start them concave side up or they will not stand straight when turned over.
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