ButcherD, I Never saw that before, what a great idea. Now how would one prepare it? Thanks for the effort you put into your videos. They are really helpful.
looks great but id doubt bone on stuff sells here so how do you sell it to a customer if they are just into buying grind or steaks do you say best ways to cook it or do you sell it as value for money.
ive never seen short ribs here ever.
id say trying to sell that here is trying to sell neck of lamb. people think youre selling them bone they love boned out necks thoughthe bone has to disappear all together.
I guess all that meat on ribs is water blasted off in processing plant and for small butchers its scrapped off to make grind.
looks like it would make great stew with a pint of guinness and an onion and a carrot.
I once saw a video on youtube where they take a three rib slab, cut out the second bone, and roll the meat half and half on the two remaining ribs for 50% meatier ribs. They had some fancy name for it: M....?
I once saw a video on youtube where they take a three rib slab, cut out the second bone, and roll the meat half and half on the two remaining ribs for 50% meatier ribs. They had some fancy name for it: M....?
Bubbly bullock ......I have done that ..... On a rack of prime rib bones, Cut out the 2ed, 4th, and 6th rib......... What's left is RIB BONES WITH MEAT ON BOTH SIDES, We call them Cadillac cuts.
