Print Version. Biting midges are minute to tiny flies that can be severe biting pests of humans, pets, livestock, and wildlife. Their blood-sucking habits also raise concerns about possible involvement in the transmission of disease agents.
The best cut of beef ribs comes from the lower, ventral, section, from the 6th through 10th rib, roughly the same cut as the St. Louis cut of pork ribs. It is called the short plate, and the ribs are called short ribs not because they are short in length, but because they come from what is called the short plate.
Round steak comes from the top of the cow's hind leg. Like most cuts that come from the legs, it tends to be stringier -- the cow uses these muscles more. Chuck steak comes from the neck and shoulder area. It sometimes contains a cross-section of rib bone. Rib-eye steak comes from the end of the rib. Flank steak comes from the flank of the cow -- the side-belly area. It is unusual in that the muscle grain runs parallel to the cut.