Rib Plate Flank On

Ribs are cooked or stewed with bones, quenched collapsed, boneless, in large pieces or pieces – ribbed or sliced flesh or cubes. Due to the layers of fat, the meat of the edge perfectly retains moisture and therefore in the minced meat prepared from it you do not need to add additional fat for juiciness. Rib cut is ideal for goulash, cutlets and seasoning soups