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Post by BBQ Butcher on Sept 1, 2005 8:04:55 GMT -5
The carcass of beef has 13 sets of ribs....1 thru 5 being in the Chuck, 6 through 12 in the rib itself and number 13 being in the loin. Short ribs are cut from the Chuck and the Plate (top of the rib bones) and beef back ribs are what is remaining after the rib roast is boned out. Short Ribs are cut parallel to the bone (English Style) and may also be sold boneless. Short ribs cut across the bone are called Flanken. Also, I've noticed a few grocery chains now selling pkg's of "Boneless Beef Country Style Ribs" which are nothing more than a boneless chuck roast cut into strips and packaged side by side.
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