Looking for help identifying this beef cut from COSTCO. They are called Beef Chuck Short Ribs Boneless Never seen them before. Not cheap at $9.99/pound. Hoping to become smarter. I would have asked a butcher there but I usually find them very courteous but not very informative.
And please ignore the "blade tenderized . . . .cook it until it is grey meat" BS. Already has me buying my beef elsewhere.
Not sure,,,,
great fat content,,,,,grab a beer fire up the Weber 22 or whatever,,,a lil rock salt and throw it on the grill,,,,
If you can chew it and taste it,,,ur on the right track,,,if not SMOKE IT !!!
Talk about confusing. They are cut from the chuck next to the ribs. Thus the marbling. I would probably cook them low and slow. They look to big to be from the short rib area.
What you see is what's beneath the chuck eye roll (sometimes called the American roll). The American roll is sold as a separate roast, it's the final portion of the longissimus dorsi muscle, or the muscle that starts at the back of the animal, runs through the rib section (that's the ribeye) and terminates at the blade bone in the chuck section.
What's left on the bottom of the chuck is a heavily marbled, flat muscle that's cut cross sectionally and sold as boneless short ribs. Visually they appear to be the same as a short rib but that's where it ends. If you try to grill them you end up with a very tough cut of meat. Remember, everything in the chuck is the shoulder muscle. It's a working muscle that contains lots of connection tissue that needs breaking down. If you braise or slow smoke these mock short ribs they come out fine. Just don't treat them like you would a steak or something cooked fast and hot. You get rubber bands.
I'd pass at $9.99/lb, that's too much for what is essentially chuck.
Answered my own question from Bkhuna 's reference:
Item No. 130 - Beef Chuck, Short Ribs - This item may be derived from the arm portion of any IMPS chuck item and shall include ribs 2 through 5, M. intercostales interni, and M. serratus ventralis. This item shall be trimmed practically free of surface fat. The dorsal edge shall have no evidence of the cartilaginous junctures of the ribs and thoracic vertebrae.
Item No. 130A - Beef Chuck, Short Ribs, Boneless (IM) - This item is prepared from Item No. 130 and shall consist of the M. serratus ventralis from the arm portion of the chuck. The ribs and M. intercostales interni shall be removed. This item shall have at least four rib marks extending to the dorsal and ventral edge of the M. serratus ventralis. This item shall be trimmed practically free of fat and shall be no less than ½-inch (13 mm) thick at any point.
John "JR"
Minnesota/ United States of America
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Can’t help with the identification (and it looks like that’s been covered sufficiently well enough), but I can share that I picked up a pack of these from Costco on accident the other day and they came out really well.
Cooked them up on the PBC, slapped a little sauce on them during the last 15 minutes or so, just enough to get the sauce tacky and took them to probe tender. Sweet little meat treats! 😃👍
Would I do it again? Probably not given the price, but for a purchasing error the story came out ok. LOL!
HA! I was pretty sure it wasn’t chicken, but past that... 😂😂😂
Actually was in the process of trying to master beef ribs. Had just bought a rack of plate ribs somewhere else, and stopped in to Costco on my way home to see if the had any tomahawk ribeyes available.
They did not, but what’s this - beef ribs? 😱 What the hell, why not... the only number I acknowledge when I bust out the smoker is MOAR! 😈🙌
Got home, opened the package, noted the lack of BONES and after a good laugh, off to the races I went. 👍
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