A rib chop comes from the rib section of an animal, usually the term is used for

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

and

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

. Rib chops are considered the

ribeye The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spi ...

of pork and lamb.

Pork

Rib chops from a pig are cut from the loin, or the back of the pig. A rib chop has a thin layer of fat around the outside. Since it is center cut, it contains little connective tissue, which makes it good for fast, dry heat methods, such as

grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

and panbroiling. Unlike the loin chop, a rib chop is almost one muscle, which makes it cook more evenly.

Lamb

Like on a pig, rib chops from a lamb that has a layer of fat, two actually. If the whole primal cut is left intact, it becomes a rack of lamb. Again, they have little connective tissue, so they are usually roasted as a rack, or grilled one by one.

References

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Pork

Lamb

References

See also