In Germany, a section of the back of the cattle is called a false rib , false rib comb or middle rib piece . It lies between the neck of the beef and the rib and covers the piece from the first to the eighth vertebrae. In Switzerland, the cut differs slightly and includes additional vertebrae. Common names are there: back , high back and covered back . In Austria it is referred to as the rear trigger . In the USA and Canada it is not cut separately, but belongs to the chuck together with the neck . Anatomically, it is the anterior chest part of the erector spinae muscle . The origin of the term false rib cannot be clearly proven.
- Hans-Joachim Rose: Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
- Herring Lexicon of the Kitchen . 23rd edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
- Erhard Gorys : The new kitchen dictionary. From Aachener Printen to intermediate rib piece (= dtv 36245). 8th edition. Deutscher Taschenbuch-Verlag, Munich 2002, ISBN 3-423-36245-6 .