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Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They
361:
The "Royal short rib" is a short rib dish prepared in Europe and the United States which uses ribs nine through 12. The membrane is removed from the inner side of an
English-cut plate, and the plate sliced into its component ribs. The bone is then pulled up from the meat, leaving meat attached at
216:
Retail meat shops often do not differentiate between short ribs which come from the brisket, chuck, plate, and rib. In the United States, short ribs from the plate are generally the least expensive cut, followed by medium-priced short ribs from the brisket and chuck, and premium-priced short ribs
212:
When the carcass is cut across the bone to create strips of meat with multiple rib bones, the short rib is known as a "flanken cut." These may also be known as crosscut ribs, Eastern
European-style ribs, Hawaiian-style ribs, Jewish ribs, Korean-style ribs, or "kosher ribs". Flanken-cut short ribs
100:"English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.
303:
method of cooking short ribs. Flanken is a traditional
Eastern European Jewish short rib dish, and serves as the origin of flanken cut of short ribs. Flanken-cut short ribs are boiled in broth with onions and other seasonings until the meat is very tender and the broth is rich. The stew is then
99:
areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches (1.3 to 5.1 cm) or less in length, and the
227:"Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. "Boneless country-style short ribs", however, are not true short ribs. They are found primarily in the United States and are cut from the
209:
may also be known as barbecue ribs, braising ribs, or fancy cut ribs. A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a "short plate". Rib short ribs are almost always sold as a plate.
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muscle and is separated from it by a layer of fat. This muscle is generally found in the chuck area and the upper portion (toward the spine) of the plate. It adds thickness to chuck and short ribs but is less prized by chefs than the
319:) to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin 0.125-to-0.25-inch (0.32 to 0.64 cm) slices. Short ribs
128:
muscle defines the area in the beef carcass from where short ribs come and is the preferred muscle tissue for short ribs. This muscle originates near the second rib and covers most of the
727:
Investigating
Certain Matters Relating to Food Production, Distribution, and Consumption. Subcommittee of the Committee on Agriculture and Forestry. U.S. Senate. 79th Cong., 2d sess
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Short ribs cut from the rib area near the spine (the dorsal area) are better known as "back ribs" or "dinosaur ribs". They consist of what remains of the rib in this area after the
624:
116:
Meatpacking executive
Richard C. Banfield notes that the term "short ribs" comes from the fact that the cut of meat contains only a short portion of each long beef rib.
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Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include
213:
incorporate at least two rib bones, and are often no more than 1 to 2 inches (2.5 to 5.1 cm) thick, or considerably thinner (see image of flanken cut rib).
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is too thin to properly create a true short rib, and meat here is usually turned into a "Royal short rib" or stripped from the bone and used for
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Chuck short ribs tend to be meatier than the other two types of ribs, but they are also tougher due to the more extensive connective tissues (
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Using
American butchers’ nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle.
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358:. In this dish, flanken-cut ribs are marinated in soy sauce, brown sugar, and ginger, and then swiftly grilled.
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The
Gourmet Butcher's Guide to Meat: How to Source It Ethically, Cut It Professionally, and Prepare It Properly
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132:. In the chuck area (second through fifth ribs), the muscle is much thicker. Moving toward the rump, the
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covers the entire rib with a degree of thickness only in the plate area. Over ribs nine through 12, the
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Field Guide to Meat: How to
Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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The
Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
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Butchering Beef: The
Comprehensive Photographic Guide to Humane Slaughtering and Butchering
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Tabiltas are Mexican-style flanken-cut short ribs that are marinated and then grilled.
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Houston Chef's Table: Extraordinary Recipes From the Bayou City's Iconic Restaurants
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only one end of the rib. The meat is then rolled backward and tucked under itself.
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A Royal short rib may be made from other ribs or other cuts of short rib as well.
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style, but slow-cooked or steamed along with spices and vegetables is known as
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in pork, with beef short ribs usually larger and meatier than pork spare ribs.
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becomes less dense and may not cover the entire rib. Outside of the chuck, the
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177:) in them. Plate short ribs tend to be fattier than the other two types.
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The plate, an American cut of beef from which short ribs may be taken.
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Cattlemen's Beef Board & National Cattlemen's Beef Association.
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729:(Report). Washington, D.C.: U.S. Government Printing Office.
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British cuts of beef, showing the various cuts of short ribs.
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The Real Food Cookbook: Traditional Dishes for Modern Cooks
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895:. White River Junction, Vt.: Chelsea Green Publishing.
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A specific type of short rib dish which originated in
311:, short lengths of rib are often further butchered by
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30:"Short rib" redirects here. For the comic strip, see
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188:here, the meat on these ribs generally consists of
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231:(serving as a less expensive alternative to
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748:. North Adams, Mass.: Storey Publishing.
704:Aidells, Bruce; Ramo, Anne-Marie (2012).
250:, Argentinian/Uruguayan-style short ribs.
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625:"Boneless Country-Style Ribs Fact Sheet"
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331:) and then rapidly grilled are known as
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254:Short ribs are particularly popular in
184:is removed. Due to the thinness of the
14:
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220:Beef short ribs are the equivalent of
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853:. Berkeley, Calif.: Ten Speed Press.
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710:. Boston: Houghton Mifflin Harcourt.
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784:Green, Aliza; Legato, Steve (2012).
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2080:2008 US beef protest in South Korea
24:
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889:Ward, Cole; Coshof, Karen (2014).
25:
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2019:Bovine spongiform encephalopathy
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832:. Guilford, Conn.: Lyons Press.
790:. Beverly, Mass.: Quarry Books.
385:
304:served with grated horseradish.
36:Short rib – polydactyly syndrome
34:. For the bone abnormality, see
2731:North Carolina Barbecue Society
808:The Connoisseur's Guide to Meat
697:
668:
616:
409:
2706:International Bar-B-Q Festival
677:"How to buy and cook tablitas"
32:Frank O'Neal § Short Ribs
13:
1:
769:. Philadelphia: Quirk Books.
725:Banfield, Richard C. (1946).
397:
337:. Short ribs prepared in the
2711:Kansas City Barbeque Society
2124:
874:. New York: Bloomsbury USA.
675:Danze, Tina (May 22, 2013).
632:Beef. It's What's for Dinner
239:Short ribs in world cuisines
7:
2721:Lexington Barbecue Festival
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850:Meat: A Kitchen Education
826:Meyer, Arthur L. (2012).
287:. Short ribs may also be
63:
51:
2736:Roanoke-Chowan Pork-Fest
2024:Beef hormone controversy
1902:Steak and kidney pudding
847:Peterson, James (2010).
735:2027/umn.31951d03555883n
2716:Leskovac Grill Festival
2389:List of barbecue dishes
805:Milsom, Jennie (2009).
742:Danforth, Adam (2013).
707:The Great Meat Cookbook
663:Green & Legato 2012
582:Aidells & Ramo 2012
450:Green & Legato 2012
1655:Calf's liver and bacon
1473:Frankfurter Rindswurst
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811:. New York: Sterling.
546:Ward & Coshof 2014
251:
205:
113:
112:Flanken cut short ribs
1735:Hortobágyi palacsinta
1115:
1108:
868:Planck, Nina (2014).
763:Green, Aliza (2005).
246:
203:
157:muscle lies atop the
111:
2673:Texas smoked brisket
2394:List of smoked foods
1917:Steak and oyster pie
1665:Chateaubriand (dish)
1568:List of steak dishes
2752:Barbecue restaurant
1855:Roast beef sandwich
1675:Chicken-fried steak
1292:Chateaubriand steak
375:List of beef dishes
217:from the rib area.
104:Types of short ribs
48:
2489:Galinha à africana
2187:Mongolian barbecue
2049:Ractopamine - Beef
1892:Shooter's sandwich
1760:Karađorđeva šnicla
1580:Blanquette de veau
1397:Standing rib roast
1342:Restructured steak
1232:Cow–calf operation
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196:Cuts of short ribs
190:intercostal muscle
186:serratus ventralis
164:serratus ventralis
159:serratus ventralis
142:serratus ventralis
138:serratus ventralis
134:serratus ventralis
125:serratus ventralis
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2419:Barbecue sandwich
2162:Indirect grilling
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641:on 2 January 2014
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16:(Redirected from
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2044:Meat on the bone
1897:Soup Number Five
1820:Pozharsky cutlet
1610:Beef noodle soup
1595:Beef bourguignon
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1967:Vitello tonnato
1922:Steak au poivre
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1513:
1507:
1505:
1499:
1498:
1496:
1495:
1490:
1485:
1480:
1475:
1470:
1465:
1460:
1455:
1450:
1444:
1442:
1438:
1437:
1435:
1434:
1429:
1424:
1419:
1414:
1409:
1404:
1399:
1394:
1389:
1384:
1379:
1374:
1369:
1364:
1359:
1354:
1349:
1344:
1339:
1334:
1329:
1324:
1319:
1314:
1309:
1304:
1299:
1294:
1289:
1284:
1279:
1277:Baseball steak
1273:
1271:
1262:
1258:
1257:
1255:
1254:
1249:
1244:
1239:
1234:
1229:
1224:
1222:Argentine beef
1218:
1216:
1212:
1211:
1200:
1199:
1192:
1185:
1177:
1168:
1167:
1165:
1164:
1159:
1154:
1153:
1152:
1147:
1142:
1132:
1126:
1124:
1120:
1119:
1103:
1101:
1099:
1098:
1097:
1096:
1091:
1086:
1081:
1076:
1066:
1065:
1064:
1063:
1062:
1057:
1050:Bottom sirloin
1047:
1046:
1045:
1030:
1029:
1028:
1018:
1017:
1016:
1011:
1001:
1000:
999:
994:
984:
983:
982:
977:
972:
967:
962:
951:
949:
945:
944:
937:
936:
929:
922:
914:
908:
907:
901:
886:
880:
865:
859:
844:
838:
823:
817:
802:
796:
781:
775:
760:
754:
739:
722:
716:
699:
696:
694:
693:
667:
652:
615:
613:, p. 100.
603:
601:, p. 104.
586:
584:, p. 186.
565:
563:, p. 156.
550:
548:, p. 154.
535:
523:
498:
496:, p. 238.
471:
454:
439:
426:
425:
424:
418:
417:
407:
406:
405:
404:
399:
396:
395:
394:
382:
377:
370:
367:
268:Korean cuisine
240:
237:
229:chuck eye roll
197:
194:
105:
102:
72:
71:
65:
61:
60:
57:
26:
9:
6:
4:
3:
2:
2855:
2844:
2841:
2840:
2838:
2823:
2822:
2813:
2811:
2810:
2801:
2799:
2798:
2789:
2787:
2786:
2781:
2775:
2774:
2771:
2765:
2762:
2758:
2755:
2754:
2753:
2750:
2749:
2747:
2743:
2737:
2734:
2732:
2729:
2727:
2724:
2722:
2719:
2717:
2714:
2712:
2709:
2707:
2704:
2702:
2699:
2698:
2696:
2690:
2684:
2681:
2679:
2676:
2674:
2671:
2669:
2666:
2664:
2661:
2659:
2656:
2654:
2651:
2649:
2646:
2644:
2641:
2639:
2636:
2634:
2631:
2629:
2626:
2622:
2619:
2617:
2614:
2610:
2607:
2606:
2605:
2602:
2601:
2600:
2597:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2572:
2570:
2567:
2565:
2562:
2560:
2557:
2555:
2552:
2550:
2547:
2545:
2542:
2540:
2537:
2535:
2532:
2530:
2527:
2525:
2522:
2520:
2517:
2515:
2512:
2510:
2507:
2505:
2502:
2500:
2497:
2495:
2492:
2490:
2487:
2485:
2482:
2480:
2477:
2475:
2472:
2470:
2467:
2465:
2462:
2460:
2457:
2455:
2452:
2450:
2447:
2445:
2442:
2440:
2437:
2435:
2432:
2430:
2427:
2425:
2422:
2420:
2417:
2415:
2412:
2410:
2407:
2405:
2402:
2400:
2397:
2395:
2392:
2390:
2387:
2386:
2384:
2378:
2371:
2367:
2364:
2362:
2359:
2357:
2354:
2352:
2349:
2347:
2344:
2342:
2339:
2337:
2334:
2332:
2331:Flattop grill
2329:
2327:
2324:
2322:
2319:
2317:
2314:
2312:
2309:
2307:
2304:
2302:
2299:
2298:
2296:
2290:
2282:
2279:
2277:
2274:
2272:
2269:
2267:
2264:
2262:
2259:
2257:
2254:
2252:
2249:
2247:
2244:
2243:
2242:
2241:United States
2239:
2238:
2236:
2234:
2228:
2223:
2213:
2210:
2208:
2205:
2203:
2200:
2198:
2195:
2193:
2190:
2188:
2185:
2183:
2180:
2178:
2175:
2173:
2170:
2168:
2165:
2163:
2160:
2158:
2155:
2153:
2150:
2148:
2145:
2143:
2140:
2139:
2137:
2131:
2127:
2120:
2115:
2113:
2108:
2106:
2101:
2100:
2097:
2081:
2077:
2074:
2072:
2069:
2067:
2064:
2062:
2058:
2052:
2050:
2047:
2045:
2042:
2040:
2037:
2035:
2034:Carcass grade
2032:
2030:
2027:
2025:
2022:
2020:
2017:
2016:
2014:
2010:
2004:
2001:
1999:
1998:Water buffalo
1996:
1994:
1991:
1989:
1986:
1985:
1983:
1981:Related meats
1979:
1973:
1972:Wallenbergare
1970:
1968:
1965:
1963:
1960:
1958:
1955:
1953:
1952:Veal Milanese
1950:
1948:
1945:
1943:
1940:
1938:
1935:
1933:
1930:
1928:
1925:
1923:
1920:
1918:
1915:
1913:
1910:
1908:
1905:
1903:
1900:
1898:
1895:
1893:
1890:
1888:
1887:Suea rong hai
1885:
1883:
1880:
1878:
1875:
1873:
1870:
1868:
1865:
1863:
1860:
1856:
1853:
1852:
1851:
1848:
1846:
1843:
1841:
1838:
1836:
1833:
1831:
1828:
1826:
1823:
1821:
1818:
1816:
1813:
1811:
1808:
1806:
1803:
1801:
1798:
1796:
1795:Nilagang baka
1793:
1791:
1788:
1786:
1783:
1781:
1778:
1776:
1773:
1771:
1768:
1766:
1763:
1761:
1758:
1756:
1753:
1751:
1748:
1746:
1743:
1741:
1738:
1736:
1733:
1731:
1730:Hamburg steak
1728:
1726:
1723:
1721:
1718:
1716:
1713:
1711:
1708:
1706:
1703:
1701:
1698:
1696:
1693:
1691:
1688:
1686:
1683:
1681:
1678:
1676:
1673:
1671:
1668:
1666:
1663:
1661:
1658:
1656:
1653:
1651:
1648:
1646:
1643:
1641:
1638:
1636:
1633:
1631:
1628:
1626:
1623:
1621:
1618:
1616:
1613:
1611:
1608:
1606:
1603:
1601:
1598:
1596:
1593:
1591:
1588:
1586:
1583:
1581:
1578:
1576:
1573:
1569:
1566:
1565:
1564:
1561:
1560:
1558:
1556:
1552:
1542:
1539:
1537:
1534:
1532:
1529:
1527:
1524:
1522:
1519:
1517:
1514:
1512:
1509:
1508:
1506:
1504:
1500:
1494:
1491:
1489:
1486:
1484:
1481:
1479:
1476:
1474:
1471:
1469:
1466:
1464:
1461:
1459:
1456:
1454:
1451:
1449:
1446:
1445:
1443:
1439:
1433:
1430:
1428:
1425:
1423:
1420:
1418:
1415:
1413:
1410:
1408:
1405:
1403:
1400:
1398:
1395:
1393:
1390:
1388:
1385:
1383:
1380:
1378:
1375:
1373:
1370:
1368:
1365:
1363:
1360:
1358:
1355:
1353:
1350:
1348:
1345:
1343:
1340:
1338:
1335:
1333:
1330:
1328:
1325:
1323:
1320:
1318:
1315:
1313:
1310:
1308:
1305:
1303:
1300:
1298:
1295:
1293:
1290:
1288:
1285:
1283:
1280:
1278:
1275:
1274:
1272:
1270:
1266:
1263:
1259:
1253:
1250:
1248:
1245:
1243:
1240:
1238:
1237:Feeder cattle
1235:
1233:
1230:
1228:
1225:
1223:
1220:
1219:
1217:
1213:
1209:
1205:
1198:
1193:
1191:
1186:
1184:
1179:
1178:
1175:
1163:
1160:
1158:
1155:
1151:
1148:
1146:
1143:
1141:
1138:
1137:
1136:
1133:
1131:
1128:
1127:
1125:
1121:
1114:
1107:
1095:
1092:
1090:
1087:
1085:
1082:
1080:
1077:
1075:
1072:
1071:
1070:
1067:
1061:
1058:
1056:
1053:
1052:
1051:
1048:
1044:
1041:
1040:
1039:
1036:
1035:
1034:
1031:
1027:
1024:
1023:
1022:
1019:
1015:
1012:
1010:
1007:
1006:
1005:
1002:
998:
995:
993:
990:
989:
988:
985:
981:
978:
976:
973:
971:
968:
966:
963:
961:
958:
957:
956:
953:
952:
950:
946:
942:
935:
930:
928:
923:
921:
916:
915:
912:
904:
902:9781603584685
898:
894:
893:
887:
883:
881:9781608196753
877:
873:
872:
866:
862:
860:9781580089920
856:
852:
851:
845:
841:
839:9780762778300
835:
831:
830:
824:
820:
818:9781402770500
814:
810:
809:
803:
799:
797:9781592537761
793:
789:
788:
782:
778:
776:9781931686792
772:
768:
767:
761:
757:
755:9781612121833
751:
747:
746:
740:
736:
732:
728:
723:
719:
717:9780547241418
713:
709:
708:
702:
701:
682:
678:
671:
664:
659:
657:
637:
633:
626:
619:
612:
607:
600:
595:
593:
591:
583:
578:
576:
574:
572:
570:
562:
561:Peterson 2010
557:
555:
547:
542:
540:
533:, p. 14.
532:
527:
521:, p. 45.
520:
515:
513:
511:
509:
507:
505:
503:
495:
494:Danforth 2013
490:
488:
486:
484:
482:
480:
478:
476:
469:, p. 84.
468:
463:
461:
459:
452:, p. 51.
451:
446:
444:
437:, p. 70.
436:
435:Banfield 1946
431:
427:
422:
421:
412:
408:
402:
401:
393:
388:
383:
381:
378:
376:
373:
372:
366:
363:
359:
357:
353:
348:
346:
345:
340:
336:
335:
330:
326:
322:
318:
317:accordion cut
315:(or using an
314:
310:
305:
302:
299:is a classic
298:
297:
292:
290:
286:
285:
280:
276:
271:
269:
265:
261:
257:
249:
248:Tira de asado
245:
236:
234:
230:
225:
223:
218:
214:
210:
202:
193:
191:
187:
183:
178:
176:
172:
167:
165:
160:
156:
155:
149:
147:
143:
139:
135:
131:
127:
126:
120:
117:
110:
101:
98:
94:
90:
86:
82:
79:are a cut of
78:
70:
66:
62:
55:
50:
46:
37:
33:
19:
2843:Cuts of beef
2819:
2807:
2795:
2776:
2764:Churrascaria
2663:Suckling pig
2608:
2356:Pit barbecue
1882:Sha cha beef
1775:London broil
1750:Jellied veal
1745:Italian beef
1725:Hayashi rice
1615:Beef on weck
1493:Meat extract
1371:
1322:Hanger steak
1307:Filet mignon
1252:Osorno Steer
1247:Organic beef
1144:
1026:Filet mignon
941:Cuts of beef
891:
870:
849:
828:
807:
786:
765:
744:
706:
698:Bibliography
686:November 10,
684:. Retrieved
680:
670:
643:. Retrieved
636:the original
631:
618:
606:
526:
430:
411:
364:
360:
354:is known as
349:
342:
338:
332:
313:butterflying
306:
294:
293:
282:
272:
253:
247:
226:
219:
215:
211:
207:
185:
179:
168:
163:
158:
152:
150:
141:
137:
133:
123:
121:
118:
115:
76:
75:
2701:Big Pig Jig
2648:Shish taouk
2643:Shish kebab
2584:Pulled pork
2564:Pig pickin'
2534:Kofte kebab
2504:Jujeh kabab
2449:Cha siu bao
2404:Arrosticini
2316:Charbroiler
2294:and related
2271:Santa Maria
2251:Kansas City
2202:Shisa nyama
2182:Mixed grill
2076:South Korea
1957:Veal Orloff
1942:Tiyula itum
1907:Steak Diane
1872:Saltimbocca
1715:Gored gored
1705:Ginger beef
1680:Cordon bleu
1670:Cheesesteak
1630:Boiled beef
1585:Beef olives
1468:Corned beef
1392:Skirt steak
1387:Top sirloin
1337:Ranch steak
1312:Flank steak
1297:Chuck steak
1282:Blade steak
1227:Beef cattle
1038:Top sirloin
681:Dallas News
599:Planck 2014
531:Milsom 2009
467:Milsom 2009
380:Ribs (food)
146:ground beef
69:cut of beef
27:Cut of beef
2621:Spare ribs
2609:Short ribs
2509:Kabab barg
2479:Fatányéros
2444:Burnt ends
2439:Bull roast
2399:Anticuchos
2370:Smoke ring
2233:variations
2039:Darkcutter
1962:Veal Oscar
1937:Tafelspitz
1877:Selat solo
1862:Ropa vieja
1850:Roast beef
1835:Ragout fin
1740:Iga penyet
1700:French dip
1417:Tenderloin
1372:Short ribs
1367:Short loin
1317:Flap steak
1215:Production
1145:Short ribs
1094:Silverside
1021:Tenderloin
1004:Short loin
611:Meyer 2012
519:Green 2005
398:References
327:(a Korean
296:Pot-au-feu
222:spare ribs
77:Short ribs
2692:Societies
2579:Provoleta
2574:Pinchitos
2569:Pig roast
2554:Mućkalica
2529:Khorovats
2459:Churrasco
2429:Brochette
2380:Foods and
2361:Shichirin
2276:St. Louis
2192:Schwenker
2157:Churrasco
2029:Beef ring
1815:Pot roast
1765:Kare-kare
1635:Bruscitti
1563:Beefsteak
1541:Testicles
1441:Processed
1352:Rib steak
1242:Kobe beef
987:Prime rib
970:Flat iron
645:2 January
423:Citations
344:galbijjim
329:soy sauce
321:marinated
289:barbecued
284:sous-vide
233:rib steak
175:reticulin
2837:Category
2797:Category
2683:Yakitori
2658:Souvlaki
2638:Shashlik
2594:Red slaw
2589:Ražnjići
2559:Neobiani
2524:Khorkhog
2514:Kai yang
2484:Frigărui
2474:Espetada
2464:Cocoloși
2341:Grilling
2336:Gridiron
2231:Regional
2212:Yakiniku
2152:Char siu
2147:Barbacoa
2126:Barbecue
1947:Tongseng
1800:Ossobuco
1790:Neobiani
1600:Beef bun
1575:Balbacua
1488:Pastrami
1458:Bresaola
1427:Trotters
1261:Products
1084:Popeseye
1043:Baseball
369:See also
275:braising
260:Japanese
182:rib chop
171:collagen
166:muscle.
130:rib cage
2809:Commons
2678:Tsukune
2653:Sosatie
2549:Mixiote
2539:Méchoui
2434:Bulgogi
2366:Smoking
2346:Hibachi
2292:Cookers
2256:Memphis
2246:Chicago
2207:Siu mei
2197:Shaokao
2133:Cooking
1993:Beefalo
1932:Tartare
1845:Rendang
1825:Puchero
1780:Mechado
1690:Dendeng
1650:Cachopo
1640:Bulgogi
1422:Tri-tip
1382:Sirloin
1347:Rib eye
1332:Picanha
1287:Brisket
1130:Brisket
1079:Picanha
1060:Tri-tip
1033:Sirloin
997:Rib eye
325:ganjang
279:stewing
256:Chinese
85:brisket
18:Flanken
2409:Bakkwa
2382:dishes
2351:Kamado
2311:Buccan
2177:Mangal
2167:Inihaw
2135:styles
2071:Taiwan
2003:Żubroń
1830:P'tcha
1720:Gyūdon
1645:Bulalo
1625:Bistek
1555:Dishes
1531:Tripas
1526:Tendon
1521:Tongue
1478:Ground
1463:Cabeza
1412:T-bone
1302:Fajita
1140:Hanger
1009:T-bone
960:7-bone
899:
878:
857:
836:
815:
794:
773:
752:
714:
352:Hawaii
301:French
281:, and
264:Jewish
43:Short
2745:Misc.
2628:Satay
2519:Kebab
2454:Chuan
2281:Texas
2142:Asado
2066:Japan
2012:Other
1840:Rawon
1805:Pares
1770:Kitfo
1755:Kalio
1710:Galbi
1685:Daube
1660:Cansi
1536:Tripe
1516:Heart
1511:Brain
1503:Offal
1448:Jerky
1407:Shank
1402:Strip
1357:Round
1327:Plate
1162:Shank
1157:Flank
1150:Skirt
1135:Plate
1123:Lower
1069:Round
1014:Strip
975:Ranch
965:Blade
955:Chuck
948:Upper
639:(PDF)
628:(PDF)
403:Notes
339:galbi
334:galbi
309:Korea
95:, or
93:plate
89:chuck
2757:List
2668:Suya
2616:Pork
2604:Beef
2599:Ribs
2499:Jeok
2494:Isaw
1927:Tapa
1453:Aged
1432:Tail
1362:Rump
1269:Cuts
1208:veal
1206:and
1204:Beef
1089:Rump
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1055:Flap
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688:2017
647:2014
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