RataterraMeatTendronMeat · Cut · Short entryTendronThe cartilaginous lower end of the ribs, braised until soft.Save to my atlasPrintHow it connectsCutcompare Short plate (US)related Milieu de poitrine (middle brisket)❦Continue exploringCutMilieu de poitrine (middle brisket)CutShort plate (US)CutGros bout de poitrine (brisket point)HCutHampe (skirt)CutPlat de côtes (short ribs)CutPoitrine (brisket)CutBrisket (UK)CutThin flank (UK)CutBrisket (US)
