Rib (butcher's shop): A rib is a flat, elongated and more or less curved bone of the lateral part of the thorax of meat animals (beef, calf, cow, bull). These usually have thirteen pairs of ribs, with the exception of pork (fourteen and sometimes fifteen) and horse (eighteen).
In butchery, the rib is a piece cut in the dorsolumbar region and made up of the upper part of the bone (rib), part of the vertebra and the muscles attached to it.
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