Interactive · 2D Anatomy
Beef Digital Twin (2D)
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Head18.5 kg
Neck12.8 kg
Chuck42.6 kg
Brisket9.2 kg
Rib14.5 kg
Short Plate11.3 kg
Striploin8.7 kg
Flank5.4 kg
Tenderloin3.8 kg
Sirloin13.4 kg
Round48.2 kg
Knuckle8.9 kg
Shank6.2 kg
Tail2.1 kg
Digital Twin›2D Anatomy›Rib
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Rib · Ribeye, Back Ribs, Short Ribs
Rib
Musculus longissimus dorsi
Rib · Ribeye, Back Ribs, Short Ribs
Contains the ribeye — the most marbled and valuable steak cut.
Cutting Method
Separate between 12th and 13th rib; French bones for tomahawk.
Direction
Between rib bones, angled
Angle
30°
Time
18 min
Risk & Safety
Intercostal muscles
- • Cutting into eye muscle
- • Uneven Frenching
Mesh glove
Face shield
Apron
Tools
Boning + bandsaw
Yield & Loss
Expected
78.0%
Actual
76.1%
Loss
4.8%
Damage
3.5%
Reference price฿780
Related Products
Ribeye Steak
Tomahawk
Back Ribs
Short Ribs