Learn about the different styles of short rib that you might find in your supermarket meat case and at your local butcher shop. Understand where they come from, see how they are butchered, and know what to ask for.
Every steer has 13 ribs, but traditional short ribs come from ribs #5-8.
What is the difference between English cut, flanken cut, and kalbi?
Today's Tip : Beef should have a basic cream color fat layer on top with thin streaks of fat running throughout the entire meat with reddish colored bones. Check that the meat is firm and of cherry red color and should have a fine texture.
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