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位于牛的第6至第12根肋骨之间，包含肋骨、肋间肌和丰富的脂肪层，外层熔点低，高温下易焦糖化。常用于高温烤制、红烩、慢煮。
Located between the 6th and 12th ribs of cattle, it contains ribs, intercostal muscles, and a rich fat layer. The outer layer has a low melting point and is prone to caramelization and saccharification at high temperatures. Commonly used for high-temperature baking, red stewing, and slow cooking.