Fore rib is a cut of beef. It comes from high on the animal, near the midline (feel where your own ribcage ends, move your hand towards your spine and this will give you an idea where the joint comes from). Fore rib is a joint that can either be boned out and rolled, then roast, or it can be left and cooked 'on the bone' - this is what is traditionally served as British roast beef.
i am notsure can someone please help me... thanks a bunch
12 American: chuck, brisket, shank, rib, plate, short loin, flank, sirloin, tenderloin, top sirloin, bottom sirloin, and round. 14 British: neck & clod, chuck & blade, thick rib, fore rib, thin rib, brisket, shin, sirloin, flank, rump, silverside, topside, thick flank, and leg.
FORE - Meaning lookout ahead
fore
Mr- Fore by Fore - 1944 was released on: USA: 7 July 1944
floating rib
rib two is atypical because it has an extra tuberosity on the shaft of the rib
Rib = costa
It is "Fore", not "four", hence not "five" either. The "Fore" comes from the old use of "Fore-caddies" who were down the fairway looking for the golfers ball coming down the fairway from the tee. The golfer would yell "Fore" telling the "Fore-caddie" that the ball was on the way. Now, of course, "Fore" means "Watch out! Ball is coming your way."
it was the right rib.
A rib eye steak with the rib bone attached.
Ribs 8 through 10. The cartilage of rib 8 connects to the cartilage of rib 7. The cartilage of rib 9 connects to the cartilage of rib 8. The cartilage of rib 10 connects to the cartilage of rib 9.