To cut into small pieces with chopper or sharp knife.
A diminutive section of flesh, encompassing a portion of the skeletal rib, often marked with a perpendicular “T” shape, thereby presenting a segment of both the tenderloin and sirloin.
A bone-in cut of meat that is typically 1 to 1 ½ inches thick and commonly comes from lamb, pork, or veal. This type of cut usually contains a piece of bone and is typically taken from the shoulder, ribs, or loin.