[Sca-cooks] Interesting NYT article about "new" beef cuts

[Johnna Holloway]

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 
<http://www.beefinnovationsgroup.com/bonelesscountrystylebeefchuckribs.aspx>"
Courtesy of BIG  -- Beef Innovations Group (TM)
http://www.beefinnovationsgroup.com/bonelesscountrystylebeefchuckribs.aspx

Why am I reminded of McDonald's pork riblet sandwich?

Johnnae


Phil Troy / G. Tacitus Adamantius wrote:
> "April 29, 2009
> Same Cow, No Matter How You Slice It?
> By KIM SEVERSON
> DENVER