Method of making a meat product and a meat product

A method comprising the steps of:

• on a cavity side of a slab of ribs, scoring each rib bone of said slab of ribs for a length less than a total length of each of said rib bones, each of said rib bones having a first end and a second end;
• loosening intercostal meat from each rib bone along the length of each score;
• folding said loosened intercostal meat away from said cavity side and toward said second end of each rib bone to substantially wrap said loosened intercostal meat around meat remaining on said second end of each rib bone to form a generally cylindrically-shaped meat portion spanning a length of said slab of ribs;
• and
• securing said folded loosened intercostal meat and said remaining meat on said second end together and thereby form a rib-meat product.

A rib-meat product comprising:

• a rib bone having a first end and a second end;
• and
• a meat roulade attached to said second end of said rib bone, wherein said meat roulade is a continuous piece of meat originally present on said rib bone, wherein said meat roulade includes a flap portion and a stationary portion, wherein said stationary portion is adhered to and joined with said second end of said rib bone, wherein said flap portion has been partially detached from said first end of said rib bone and is substantially wrapped around said stationary portion;
• and wherein said first end of said rib bone is exposed bone extending from said meat roulade.

A rib-meat product comprising:

• a plurality of rib bones, each rib bone having a first end and a second end;
• and
• a substantially cylindrically-shaped meat portion attached to said second end of each of said rib bones in said plurality of rib bones, wherein said substantially cylindrically-shaped meat portion is a continuous piece of meat originally present on said plurality of rib bones, wherein said substantially cylindrically-shaped meat portion includes a flap portion and a stationary portion, wherein said stationary portion is adhered to and joined with said second end of each of said rib bones in said plurality of rib bones, wherein said flap portion has been partially detached from each of said first ends of said plurality of rib bones and is substantially wrapped around said stationary portion;
• and wherein each of said first ends of said plurality of rib bones is exposed bone extending from said substantially cylindrically-shaped meat portion.