This cut of beef comes from the rib section of a cow and is served roasted with its bones intact. It is also known as a ...

Beef ribs are “just too huge,” and a pig offers plenty of cuts that deliver more-succulent results. The most familiar of those cuts are spareribs, from the pig’s belly, and baby back ribs ...

Ribs are generously ... the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops, too. Tongue is fatty, usually boiled, and common in many types of cuisines ...