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Beef Ribs

Beef Back Ribs

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Beef Back Ribs (half a strip) © Denzil Green Beef Back Ribs come from the rib area of the cow. If the rib area has been cut to make a rib roast with the bones in, then there won’t be many ribs available for back ribs, but if the rib roast is being sold boneless,…

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Beef Ribs

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There are short ribs and long ribs from a cow. Short ribs are short because they are the ends of ribs, cut off from the rest of the ribs. They are fatty and tough, but produce delicious meat when cooked properly through braising or long, slow barbequing. The longer ribs are never referred to as…

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Chuck Cross Rib Roast Boneless

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This is a Chuck Cross Rib Roast that has the bones removed.

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Chuck Short Ribs

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Chuck Short Ribs contain ribs 2 through to 5 of the cow in the area where the Chuck on top meets the Brisket below (after rib 5, the Rib area proper begins.) The ribs have meat between the bones and muscle on top of the bones. Usually, the fat on top of the muscle will…

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Flanken-Style Ribs

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Flanken-style is the way that ribs are cut, more than a cut from a specific area. The area happens to often be the Chuck area of the cow, but it can be the Rib area as well. “English Style” Short Ribs, particularly Chuck Short Ribs, will come cut in chunks between the rib bones. “Flanken-style”,…

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Short Ribs

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Short Ribs is a cut of beef from the plate area of the cow, where the tips of the 6th to the 12th ribs end. They are often just called “Short Ribs”, with the “beef” always implied. Usually only ribs 6 to 9 are used, as ribs 10 to 12 are more fat than meat….

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