Thin rib

In English butchery, the thin rib is a primal cut positioned directly below the thick rib and ahead of the brisket.

Located on the upper front side of the cow, a thin rib consists of a series of rib bones attached to layered muscle and connective tissue. Due to the cow's anatomy in this area, thin rib contains a mixture of textures, with some portions being meatier and others having more sinew and fat.

The nature of thin rib makes it less suited for fast-cooking methods, like grilling or pan-searing. Instead, its composition shines when subjected to prolonged, slow cooking. The connective tissue, when broken down over time, contributes to the meat's succulence, making it perfect for stews, braises, and slow-cooked dishes.

Furthermore, thin rib is frequently used in the production of minced meat, especially in blends where the objective is to achieve a balanced meat-to-fat ratio. This ensures juicy and flavorful outcomes, such as in meatballs or traditional cottage pies.