Page 16 - Amazing Ribs - Book
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The Language Of Pork Ribs
Modern butchers have attempted to standardize the names of the many meat cuts and, in fact, there is even a book that is their bible, the North American Meat Institute’s Meat Buyer’s Guide. But standardization is a recent effort, and meat cuts vary around the world because of local traditions, and many cuts are still known by their older or regional names. Thor- oughly confusing.
In the US and Canada, there are four popular cuts from the rib section of a hog: Babybacks, spareribs, St. Louis Cut, and rib tips. But wait! There’s more! Here’s a guide to the various types of ribs.
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