[Sca-cooks] Interesting NYT article about "new" beef cuts
johnnae at mac.com
Wed Apr 29 05:30:47 PDT 2009
Ok I am sorry but this just seems so wrong--
"the boneless country-style beef chuck ribs — in his meat cases a couple
of months ago. The “ribs” have never seen a bone. They are cut from the
chuck eye roll to resemble ribs and are intended to be braised, like a
short rib. They can be finished on the grill with barbecue sauce. "
They appear here under "valuse added cuts>Chuck > Boneless
Country-Style Beef Chuck Ribs
Courtesy of BIG -- Beef Innovations Group (TM)
Why am I reminded of McDonald's pork riblet sandwich?
Phil Troy / G. Tacitus Adamantius wrote:
> "April 29, 2009
> Same Cow, No Matter How You Slice It?
> By KIM SEVERSON
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