Beef Sirloin

Short ribs come from the short plate, chuck, or rib section of the cow, depending on how they’re cut. They include a portion of rib bone with a layer of meat on top (sometimes with intercostal meat between the bones).

Characteristics:

• Well-marbled, with a mix of meat, fat, and connective tissue.

• Tough if cooked quickly, but becomes rich and tender with slow cooking.

• Can be cut in two main styles:
  English cut → bones are cut parallel, creating thick blocks with meat sitting on top.
  Flanken cut → bones are cut across, creating thin strips with several small cross-sections of bone (common in Korean BBQ).

Brands: IBP, Excel, Palo Duro, Creekstone, Minerva, ABP
Origin: USA, Ireland
Netweight: 4-7kg/pc
Best For:  Braised Dishes, Smoked, Grilled, Korean Galbi