The Ribs and Midsection

Between the front legs and back legs—the chuck and round—is the animal’s torso and abdomen. The muscles running along the back, to each side of the spinal column, are the most tender and most expensive cuts and are the best for roasts and steaks. The front part of the animal, the rib section, is cut into the primal rib section, which contains 7 ribs, 6 through 12. Ribs 1 through 5 are left attached to the chuck. Depending on which end you are looking at, there should be 3 to 4 inches between the main interior loin muscle and the end of the rib bone. If you like, you can trim off some of this meat and fat to expose the ends of the bones, a technique known as frenching that is a dramatic effect for steaks, chops, and roasts.