Rib chop

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Grilled elk rib chops

A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye 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 and . 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[]

See also[]

• Meat chop