1. Beef Ribs

2. Beef
Rib
Terminology

3. 2 1 3 4

4. 1 2 3 4

5. Sample Questions How many ribs graded USDA Select?
Which rib was the fattest opposite the ribeye and over the lip region?
Which rib had the largest ribeye?
Which rib had the most marbling in the ribeye and blade face?
Which rib had the least seam fat in the blade face?
Which rib had the most fat over the blade face?
Which rib had the darkest ribeye?
Which rib had the smallest ribeye?
Which rib had the least fat opposite the ribeye and over the lip region?
Between 1&2 which rib had a fuller, more muscular back?

6. Pork Carcasses

10. 1 2

11. 3 4

12. 1 2

13. 3 4

14. 2 4 1 3

15. Sample Questions Which carcass had the thickest, plumpest ham?
Which carcass had the most backfat opposite the first rib and last lumbar vertebra?
Which carcass had the flattest, most tapering ham?
Between 3 & 4 which carcass had a more bulging shoulder?
Between 1&4 which carcass had more rib feathering?