<P> Meatpacking executive Richard C. Banfield notes that the term "short ribs" comes from the fact that the cut of meat contains only a portion of each long beef rib . </P> <P> Using American butcher's nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle . </P> <P> The serratus ventralis muscle defines the area in the beef carcass from where short ribs come, and is the preferred muscle tissue for short ribs . This muscle originates near the second rib, and covers most of the rib cage . In the chuck area (second through fifth ribs), the muscle is much thicker . Moving toward the rump, the serratus ventralis becomes less dense, and may not cover the entire rib . Outside of the chuck, the serratus ventralis covers the entire rib with a degree of thickness only in the plate area . Over ribs nine through 12, the serratus ventralis is too thin to properly create a true short rib, and meat here is usually turned into a "Royal short rib" or else stripped from the bone and used for ground beef . </P> <P> The latissimus dorsi muscle lies atop the serratus ventralis muscle, and is separated from it by a layer of fat . This muscle is generally found in the chuck area and the upper portion (toward the spine) of the plate . It adds thickness to chuck and rib short ribs, but is less prized by chefs than the serratus ventralis muscle . </P>

Where is the short rib located on a cow