The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize the animal carcass. A method of forming a rib-meat product and one or more rib-meat products are disclosed. One rib-meat product includes a plurality of rib bones and a substantially cylindrically-shaped meat portion attached to a second end of each of the rib bones in the plurality of rib bones. The substantially cylindrically-shaped meat portion is a continuous piece of meat originally present on the plurality of rib bones. The substantially cylindrically-shaped meat portion includes a flap portion and a stationary portion, and the flap portion has been detached from each of the first ends of the plurality of rib bones and is substantially wrapped around a stationary portion at the second end to form the substantially cylindrically-shaped meat portion.
