Rib

Beef rib is usually divided up into three sections: the forerib, the thin rib and the thick rib.

1. Forerib

This is one of the larger roasting joints, taken from along the back of the animal, between the shoulder and the loin. It is excellent for roasting and is usually served as the traditional Sunday joint along with Yorkshire puddings, roast potatoes and horseradish sauce. The fore rib may be bought and cooked either on or off the bone; on the bone tasting sweeter.

Ribeye steaks and single rib cutlets are also taken from this cut; these may be grilled or fried.

2. Thin Rib

These cuts are taken from further down the rib cage, below the fore ribs. It is considered one of the tougher cuts and is generally sold as mince.

3. Thick Rib

The thick ribs (sometimes termed as braising steak) are taken from between the shoulder (chuck and blade) and above the brisket. Although this cut can be used for roasting, it is better braised or pot roasted for stews and casseroles.