Beef Ribs and Beef Short Ribs

Beef ribs are most known as the large, ‘Jurassic’ style ribs fit for big appetites. But there is another type of beef rib cut popular across many cuisines: beef short ribs. Short ribs aren’t the full cut or length of the actual rib. Short ribs are divided into two different styles depending on how it is cut by the butcher, English or Flanken cut. Beef Back Ribs Beef back ribs come from the Rib primal cut, and this subprimal is full of flavor with great value. Most beef back ribs are about 6 to 8 inches in size (large) and are sometimes referred to as Dinosaur ribs because they are so big. This cut is 124 on the IMPS guide. The rib fingers are thin strips of beef that are cut from the individual ribs. Beef Short Ribs Beef short ribs also come from the the Rib primal cut, 123 on the IMPS guide. The English cut short ribs are cut parallel to the bone so each piece of bone has portion of beef on it. Boneless beef short ribs are simply the English style with the bone removed. This is not to be confused with boneless country style beef short ribs which are actually from the chuck eye roll. English cut short ribs are tougher and longer, and require long and slow cooking methods such as braising and low and slow barbecue and smoking. The flanken cut short ribs are cut across the bone. Each piece of meat contains small pieces of bone. This style is perfect for marinating and grilling. Maui style and Korean style barbecue use...

Beef Cut and Wine Pairing Chart

If you are looking for a wine to pair with beef for dinner tonight, here is a simple chart from the Arizona Beef Council and the Beef Checkoff. Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

Beef Cuts Retail Chart and Recommended Cooking Methods

Handy infographic for beef cuts and their recommended cooking methods from Beef Checkoff, the Beef Farmers and Ranchers collective.   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

The Seven Basic Retail Cuts of Meat

Meat processors take fabrication step by step. It starts with a side of meat, which is a half. The next processing is quarters followed by the primal cuts. The primal cuts are cut into subprimals and then retail cuts. You may see whole subprimals at a retail store that you can further break down at home, but rarely the actual primal cuts. Here are a couple of charts that detail the basic retail cuts and the bone groups. The picture of the seven basic retail cuts of meat shows a side of beef, but you can substitute lamb or veal here. Pork is slightly different on the bottom, but essentially the same. Images courtesy National Live Stock and Meat Board.   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...