It consists of the whole hindquarter. It embraces all the regions of the side. It is limited by the ventral with the sternal area where the brisket and forequarter flank are located, towards cranial separated by the fore shin and the cervical region where the neck is, to the dorsal by the chuck, fore ribs and striploin, and caudally with the abdominal region where the thin flank is. Generally cut transversally in rather thick strips.

The typical short rib cut is obtained by severing the rib side with an electric saw, performing a longitudinal cut in rather wide strips. They are grilled in just a few minutes and truly delicious.
The rib cap as part of the rib side should also be mentioned. This cut of meat is tougher than the rest.