ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Thick Rib [USE] Treat as rump steak but remove the fat. Fry/grill [DESCRIPTION] 
A lean frying steak from the fore shoulder. Similar flavour to rump but a wee bit tougher. It takes me 3-5 chews, but the flavour grows as you chew, making it great steak for people who like e.g. a pepper sauce with their beef.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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