4. RIBS
Ribs are made up of the cow’s ribs and backbone. There are 13 pairs of ribs, but only the last section (6-12) is in the primal section of the ribs. The others are in the chuck cut. Ribs have a ton of flavor and marbling. Types of cuts you’ll see for ribs are boneless ribeye roast, cowboy steak, ribeye steaks, rib roast, and beef short ribs.
5. PLATE
The plate, or “short plate,” is the other source of short ribs. It’s found near the stomach, so it’s fattier. Beef from the short plate is often used for fajitas, pastrami, skirt steak, Philadelphia steak and short ribs.