http://beefresearch.org/CMDocs/BeefResearch/Beef Cutout Calculator.pdf
http://www.copfaqs.com/meatfaqs-037-beef-short-ribs.htm
http://www.copfaqs.com/beef-foodservice-cuts-index.htm
http://www.copfaqs.com/meatfaqs-038-beef-back-ribs.htm
http://www.beeffoodservice.com/CMDocs/BFS/BeefU/BeefUFactSheets/06_PI-Gen.pdf
http://books.google.com/books?id=0B...Q6AEwAw#v=onepage&q=beef carcass namp&f=false
http://www.beef.org/
http://www.beefusa.org/
Beef Short Ribs, IMPS/NAMP 123 -- This item consists of the rib section from any rib and/or plate item and contains at least 2 but no more than 5 ribs. The purchases shall specify the number of ribs and width (distance between the dorsal and ventral sides) of the rib sections.
Beef Chuck, Short Ribs, IMPS/NAMP 130 -- This chuck cut contains rib numbers 2 through 5, the meat between the rib bones and the single muscle lying on top of the bones. This item is trimmed practically free of surface fat.
So, NAMP 123 is from any rib in the ribcage, and/or a mixture of cuts.
Whereas NAMP 130 is specifically from ribs 2-5.
Looking at the carcass from an interior view, you can see the sections. In the forequarter area on the left, you see the Chuck, Rib and Plate.
From the Chuck, you get Long Ribs with plenty of meat on them on the right side of the chuck, the longer ribs showing. They look like this when cut from the chuck:
You can cut them lengthwise into long ribs or cut the crosswise in half into short ribs, or cut them crosswise into thin strips:
beef chuck long ribs, 2-5 rib section, with meat:
Beef chuck short ribs (long ribs just cut in half):
beef short ribs cut into crossways strips, also known as beef flanken: (the whole chuck rib section shown in the first picture cut crosswise into thin strips across the bones):
All of the above are derived from the same cut, ribs 2 - 5 on the chuck. These are the meatiest beef ribs.
Second, is the ribs off the rib section"
When you bone our the rib section, these are the ribs you take off. They don't have much meat on them as what is attached is the prime rib roast boneless section; you want to leave that goodness on the roast, not the ribs!
The whole rib/plate section before it is cut shows the shortribs you can acquire from it:
You cut off the rib roast section on the right, then cut the plate on the left into shortribs also:
That is where all the different shortribs / beefribs come from the carcass!
