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The rib cage or thoracic cage is an endoskeletal enclosure in the thorax of most vertebrates that comprises the ribs, vertebral column and sternum, which protect the vital organs of the thoracic cavity, such as the heart, lungs and great vessels and support the shoulder girdle to form the core part of the axial skeleton.
The first rib is attached to thoracic vertebra 1 (T1). At the front of the body, most of the ribs are joined by costal cartilage to the sternum. Ribs connect to vertebrae at the costovertebral joints. [4] The parts of a rib includes the head, neck, body (or shaft), tubercle, and angle. The head of the rib lies next to a vertebra. The ribs ...
The bony skeletal part of the thoracic wall is the rib cage, and the rest is made up of muscle, skin, and fasciae.. The chest wall has 10 layers, namely (from superficial to deep) skin (epidermis and dermis), superficial fascia, deep fascia and the invested extrinsic muscles (from the upper limbs), intrinsic muscles associated with the ribs (three layers of intercostal muscles), endothoracic ...
A prime rib is cut from the center section of these ribs, and consists of seven ribs in total. A full prime rib can be upwards of 30 pounds and is likely too big for your oven, so many butchers ...
In botanical terms, a rib is a single segment of the plant, and in culinary usage, it is the part most commonly called for in recipes. Unlike the entire stalk (bunch), the rib is the crisp, tender ...
The axial skeleton (80 bones) is formed by the vertebral column (32–34 bones; the number of the vertebrae differs from human to human as the lower 2 parts, sacral and coccygeal bone may vary in length), a part of the rib cage (12 pairs of ribs and the sternum), and the skull (22 bones and 7 associated bones).
Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
The first seven pairs are connected with the sternum; the next three are each articulated with the lower border of the cartilage of the preceding rib; the last two have pointed extremities, which end in the wall of the abdomen. [2] Like the ribs, the costal cartilages vary in their length, breadth, and direction. They increase in length from ...