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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
350:
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
205:
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
201:
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
89:"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.
292:
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
88:
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
216:"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
198:
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.
150:
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
308:) 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
117:
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
716:
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
169:
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
613:
105:
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.
262:
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
202:
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).
133:
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
158:
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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347:. 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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121:. 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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2012:
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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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166:) 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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718:(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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884:. White River Junction, Vt.: Chelsea Green Publishing.
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A specific type of short rib dish which originated in
300:, short lengths of rib are often further butchered by
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19:"Short rib" redirects here. For the comic strip, see
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177:here, the meat on these ribs generally consists of
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220:(serving as a less expensive alternative to
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737:. North Adams, Mass.: Storey Publishing.
693:Aidells, Bruce; Ramo, Anne-Marie (2012).
239:, Argentinian/Uruguayan-style short ribs.
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614:"Boneless Country-Style Ribs Fact Sheet"
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320:) and then rapidly grilled are known as
231:
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96:
243:Short ribs are particularly popular in
173:is removed. Due to the thinness of the
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209:Beef short ribs are the equivalent of
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842:. Berkeley, Calif.: Ten Speed Press.
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699:. Boston: Houghton Mifflin Harcourt.
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599:
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773:Green, Aliza; Legato, Steve (2012).
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2069:2008 US beef protest in South Korea
13:
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878:Ward, Cole; Coshof, Karen (2014).
14:
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2008:Bovine spongiform encephalopathy
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821:. Guilford, Conn.: Lyons Press.
779:. Beverly, Mass.: Quarry Books.
374:
293:served with grated horseradish.
25:Short rib – polydactyly syndrome
23:. For the bone abnormality, see
2720:North Carolina Barbecue Society
797:The Connoisseur's Guide to Meat
686:
657:
605:
398:
2695:International Bar-B-Q Festival
666:"How to buy and cook tablitas"
21:Frank O'Neal § Short Ribs
1:
758:. Philadelphia: Quirk Books.
714:Banfield, Richard C. (1946).
386:
326:. Short ribs prepared in the
2700:Kansas City Barbeque Society
2113:
863:. New York: Bloomsbury USA.
664:Danze, Tina (May 22, 2013).
621:Beef. It's What's for Dinner
228:Short ribs in world cuisines
7:
2710:Lexington Barbecue Festival
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839:Meat: A Kitchen Education
815:Meyer, Arthur L. (2012).
276:. Short ribs may also be
52:
40:
2725:Roanoke-Chowan Pork-Fest
2013:Beef hormone controversy
1891:Steak and kidney pudding
836:Peterson, James (2010).
724:2027/umn.31951d03555883n
2705:Leskovac Grill Festival
2378:List of barbecue dishes
794:Milsom, Jennie (2009).
731:Danforth, Adam (2013).
696:The Great Meat Cookbook
652:Green & Legato 2012
571:Aidells & Ramo 2012
439:Green & Legato 2012
1644:Calf's liver and bacon
1462:Frankfurter Rindswurst
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800:. New York: Sterling.
535:Ward & Coshof 2014
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194:
102:
101:Flanken cut short ribs
1724:Hortobágyi palacsinta
1104:
1097:
857:Planck, Nina (2014).
752:Green, Aliza (2005).
235:
192:
146:muscle lies atop the
100:
2662:Texas smoked brisket
2383:List of smoked foods
1906:Steak and oyster pie
1654:Chateaubriand (dish)
1557:List of steak dishes
2741:Barbecue restaurant
1844:Roast beef sandwich
1664:Chicken-fried steak
1281:Chateaubriand steak
364:List of beef dishes
206:from the rib area.
93:Types of short ribs
37:
2478:Galinha à africana
2176:Mongolian barbecue
2038:Ractopamine - Beef
1881:Shooter's sandwich
1749:Karađorđeva šnicla
1569:Blanquette de veau
1386:Standing rib roast
1331:Restructured steak
1221:Cow–calf operation
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241:
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185:Cuts of short ribs
179:intercostal muscle
175:serratus ventralis
153:serratus ventralis
148:serratus ventralis
131:serratus ventralis
127:serratus ventralis
123:serratus ventralis
114:serratus ventralis
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2408:Barbecue sandwich
2151:Indirect grilling
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630:on 2 January 2014
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1886:Soup Number Five
1809:Pozharsky cutlet
1599:Beef noodle soup
1584:Beef bourguignon
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1911:Steak au poivre
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1469:
1464:
1459:
1454:
1449:
1444:
1439:
1433:
1431:
1427:
1426:
1424:
1423:
1418:
1413:
1408:
1403:
1398:
1393:
1388:
1383:
1378:
1373:
1368:
1363:
1358:
1353:
1348:
1343:
1338:
1333:
1328:
1323:
1318:
1313:
1308:
1303:
1298:
1293:
1288:
1283:
1278:
1273:
1268:
1266:Baseball steak
1262:
1260:
1251:
1247:
1246:
1244:
1243:
1238:
1233:
1228:
1223:
1218:
1213:
1211:Argentine beef
1207:
1205:
1201:
1200:
1189:
1188:
1181:
1174:
1166:
1157:
1156:
1154:
1153:
1148:
1143:
1142:
1141:
1136:
1131:
1121:
1115:
1113:
1109:
1108:
1092:
1090:
1088:
1087:
1086:
1085:
1080:
1075:
1070:
1065:
1055:
1054:
1053:
1052:
1051:
1046:
1039:Bottom sirloin
1036:
1035:
1034:
1019:
1018:
1017:
1007:
1006:
1005:
1000:
990:
989:
988:
983:
973:
972:
971:
966:
961:
956:
951:
940:
938:
934:
933:
926:
925:
918:
911:
903:
897:
896:
890:
875:
869:
854:
848:
833:
827:
812:
806:
791:
785:
770:
764:
749:
743:
728:
711:
705:
688:
685:
683:
682:
656:
641:
604:
602:, p. 100.
592:
590:, p. 104.
575:
573:, p. 186.
554:
552:, p. 156.
539:
537:, p. 154.
524:
512:
487:
485:, p. 238.
460:
443:
428:
415:
414:
413:
407:
406:
396:
395:
394:
393:
388:
385:
384:
383:
371:
366:
359:
356:
257:Korean cuisine
229:
226:
218:chuck eye roll
186:
183:
94:
91:
61:
60:
54:
50:
49:
46:
15:
9:
6:
4:
3:
2:
2844:
2833:
2830:
2829:
2827:
2812:
2811:
2802:
2800:
2799:
2790:
2788:
2787:
2778:
2776:
2775:
2770:
2764:
2763:
2760:
2754:
2751:
2747:
2744:
2743:
2742:
2739:
2738:
2736:
2732:
2726:
2723:
2721:
2718:
2716:
2713:
2711:
2708:
2706:
2703:
2701:
2698:
2696:
2693:
2691:
2688:
2687:
2685:
2679:
2673:
2670:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2648:
2645:
2643:
2640:
2638:
2635:
2633:
2630:
2628:
2625:
2623:
2620:
2618:
2615:
2611:
2608:
2606:
2603:
2599:
2596:
2595:
2594:
2591:
2590:
2589:
2586:
2584:
2581:
2579:
2576:
2574:
2571:
2569:
2566:
2564:
2561:
2559:
2556:
2554:
2551:
2549:
2546:
2544:
2541:
2539:
2536:
2534:
2531:
2529:
2526:
2524:
2521:
2519:
2516:
2514:
2511:
2509:
2506:
2504:
2501:
2499:
2496:
2494:
2491:
2489:
2486:
2484:
2481:
2479:
2476:
2474:
2471:
2469:
2466:
2464:
2461:
2459:
2456:
2454:
2451:
2449:
2446:
2444:
2441:
2439:
2436:
2434:
2431:
2429:
2426:
2424:
2421:
2419:
2416:
2414:
2411:
2409:
2406:
2404:
2401:
2399:
2396:
2394:
2391:
2389:
2386:
2384:
2381:
2379:
2376:
2375:
2373:
2367:
2360:
2356:
2353:
2351:
2348:
2346:
2343:
2341:
2338:
2336:
2333:
2331:
2328:
2326:
2323:
2321:
2320:Flattop grill
2318:
2316:
2313:
2311:
2308:
2306:
2303:
2301:
2298:
2296:
2293:
2291:
2288:
2287:
2285:
2279:
2271:
2268:
2266:
2263:
2261:
2258:
2256:
2253:
2251:
2248:
2246:
2243:
2241:
2238:
2236:
2233:
2232:
2231:
2230:United States
2228:
2227:
2225:
2223:
2217:
2212:
2202:
2199:
2197:
2194:
2192:
2189:
2187:
2184:
2182:
2179:
2177:
2174:
2172:
2169:
2167:
2164:
2162:
2159:
2157:
2154:
2152:
2149:
2147:
2144:
2142:
2139:
2137:
2134:
2132:
2129:
2128:
2126:
2120:
2116:
2109:
2104:
2102:
2097:
2095:
2090:
2089:
2086:
2070:
2066:
2063:
2061:
2058:
2056:
2053:
2051:
2047:
2041:
2039:
2036:
2034:
2031:
2029:
2026:
2024:
2023:Carcass grade
2021:
2019:
2016:
2014:
2011:
2009:
2006:
2005:
2003:
1999:
1993:
1990:
1988:
1987:Water buffalo
1985:
1983:
1980:
1978:
1975:
1974:
1972:
1970:Related meats
1968:
1962:
1961:Wallenbergare
1959:
1957:
1954:
1952:
1949:
1947:
1944:
1942:
1941:Veal Milanese
1939:
1937:
1934:
1932:
1929:
1927:
1924:
1922:
1919:
1917:
1914:
1912:
1909:
1907:
1904:
1902:
1899:
1897:
1894:
1892:
1889:
1887:
1884:
1882:
1879:
1877:
1876:Suea rong hai
1874:
1872:
1869:
1867:
1864:
1862:
1859:
1857:
1854:
1852:
1849:
1845:
1842:
1841:
1840:
1837:
1835:
1832:
1830:
1827:
1825:
1822:
1820:
1817:
1815:
1812:
1810:
1807:
1805:
1802:
1800:
1797:
1795:
1792:
1790:
1787:
1785:
1784:Nilagang baka
1782:
1780:
1777:
1775:
1772:
1770:
1767:
1765:
1762:
1760:
1757:
1755:
1752:
1750:
1747:
1745:
1742:
1740:
1737:
1735:
1732:
1730:
1727:
1725:
1722:
1720:
1719:Hamburg steak
1717:
1715:
1712:
1710:
1707:
1705:
1702:
1700:
1697:
1695:
1692:
1690:
1687:
1685:
1682:
1680:
1677:
1675:
1672:
1670:
1667:
1665:
1662:
1660:
1657:
1655:
1652:
1650:
1647:
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1640:
1637:
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1632:
1630:
1627:
1625:
1622:
1620:
1617:
1615:
1612:
1610:
1607:
1605:
1602:
1600:
1597:
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1592:
1590:
1587:
1585:
1582:
1580:
1577:
1575:
1572:
1570:
1567:
1565:
1562:
1558:
1555:
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1547:
1545:
1541:
1531:
1528:
1526:
1523:
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1518:
1516:
1513:
1511:
1508:
1506:
1503:
1501:
1498:
1497:
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1493:
1489:
1483:
1480:
1478:
1475:
1473:
1470:
1468:
1465:
1463:
1460:
1458:
1455:
1453:
1450:
1448:
1445:
1443:
1440:
1438:
1435:
1434:
1432:
1428:
1422:
1419:
1417:
1414:
1412:
1409:
1407:
1404:
1402:
1399:
1397:
1394:
1392:
1389:
1387:
1384:
1382:
1379:
1377:
1374:
1372:
1369:
1367:
1364:
1362:
1359:
1357:
1354:
1352:
1349:
1347:
1344:
1342:
1339:
1337:
1334:
1332:
1329:
1327:
1324:
1322:
1319:
1317:
1314:
1312:
1309:
1307:
1304:
1302:
1299:
1297:
1294:
1292:
1289:
1287:
1284:
1282:
1279:
1277:
1274:
1272:
1269:
1267:
1264:
1263:
1261:
1259:
1255:
1252:
1248:
1242:
1239:
1237:
1234:
1232:
1229:
1227:
1226:Feeder cattle
1224:
1222:
1219:
1217:
1214:
1212:
1209:
1208:
1206:
1202:
1198:
1194:
1187:
1182:
1180:
1175:
1173:
1168:
1167:
1164:
1152:
1149:
1147:
1144:
1140:
1137:
1135:
1132:
1130:
1127:
1126:
1125:
1122:
1120:
1117:
1116:
1114:
1110:
1103:
1096:
1084:
1081:
1079:
1076:
1074:
1071:
1069:
1066:
1064:
1061:
1060:
1059:
1056:
1050:
1047:
1045:
1042:
1041:
1040:
1037:
1033:
1030:
1029:
1028:
1025:
1024:
1023:
1020:
1016:
1013:
1012:
1011:
1008:
1004:
1001:
999:
996:
995:
994:
991:
987:
984:
982:
979:
978:
977:
974:
970:
967:
965:
962:
960:
957:
955:
952:
950:
947:
946:
945:
942:
941:
939:
935:
931:
924:
919:
917:
912:
910:
905:
904:
901:
893:
891:9781603584685
887:
883:
882:
876:
872:
870:9781608196753
866:
862:
861:
855:
851:
849:9781580089920
845:
841:
840:
834:
830:
828:9780762778300
824:
820:
819:
813:
809:
807:9781402770500
803:
799:
798:
792:
788:
786:9781592537761
782:
778:
777:
771:
767:
765:9781931686792
761:
757:
756:
750:
746:
744:9781612121833
740:
736:
735:
729:
725:
721:
717:
712:
708:
706:9780547241418
702:
698:
697:
691:
690:
671:
667:
660:
653:
648:
646:
626:
622:
615:
608:
601:
596:
589:
584:
582:
580:
572:
567:
565:
563:
561:
559:
551:
550:Peterson 2010
546:
544:
536:
531:
529:
522:, p. 14.
521:
516:
510:, p. 45.
509:
504:
502:
500:
498:
496:
494:
492:
484:
483:Danforth 2013
479:
477:
475:
473:
471:
469:
467:
465:
458:, p. 84.
457:
452:
450:
448:
441:, p. 51.
440:
435:
433:
426:, p. 70.
425:
424:Banfield 1946
420:
416:
411:
410:
401:
397:
391:
390:
382:
377:
372:
370:
367:
365:
362:
361:
355:
352:
348:
346:
342:
337:
335:
334:
329:
325:
324:
319:
315:
311:
307:
306:accordion cut
304:(or using an
303:
299:
294:
291:
288:is a classic
287:
286:
281:
279:
275:
274:
269:
265:
260:
258:
254:
250:
246:
238:
237:Tira de asado
234:
225:
223:
219:
214:
212:
207:
203:
199:
191:
182:
180:
176:
172:
167:
165:
161:
156:
154:
149:
145:
144:
138:
136:
132:
128:
124:
120:
116:
115:
109:
106:
99:
90:
87:
83:
79:
75:
71:
68:are a cut of
67:
59:
55:
51:
44:
39:
35:
26:
22:
2832:Cuts of beef
2808:
2796:
2784:
2765:
2753:Churrascaria
2652:Suckling pig
2597:
2345:Pit barbecue
1871:Sha cha beef
1764:London broil
1739:Jellied veal
1734:Italian beef
1714:Hayashi rice
1604:Beef on weck
1482:Meat extract
1360:
1311:Hanger steak
1296:Filet mignon
1241:Osorno Steer
1236:Organic beef
1133:
1015:Filet mignon
930:Cuts of beef
880:
859:
838:
817:
796:
775:
754:
733:
695:
687:Bibliography
675:November 10,
673:. Retrieved
669:
659:
632:. Retrieved
625:the original
620:
607:
595:
515:
419:
400:
353:
349:
343:is known as
338:
331:
327:
321:
302:butterflying
295:
283:
282:
271:
261:
242:
236:
215:
208:
204:
200:
196:
174:
168:
157:
152:
147:
141:
139:
130:
126:
122:
112:
110:
107:
104:
65:
64:
2690:Big Pig Jig
2637:Shish taouk
2632:Shish kebab
2573:Pulled pork
2553:Pig pickin'
2523:Kofte kebab
2493:Jujeh kabab
2438:Cha siu bao
2393:Arrosticini
2305:Charbroiler
2283:and related
2260:Santa Maria
2240:Kansas City
2191:Shisa nyama
2171:Mixed grill
2065:South Korea
1946:Veal Orloff
1931:Tiyula itum
1896:Steak Diane
1861:Saltimbocca
1704:Gored gored
1694:Ginger beef
1669:Cordon bleu
1659:Cheesesteak
1619:Boiled beef
1574:Beef olives
1457:Corned beef
1381:Skirt steak
1376:Top sirloin
1326:Ranch steak
1301:Flank steak
1286:Chuck steak
1271:Blade steak
1216:Beef cattle
1027:Top sirloin
670:Dallas News
588:Planck 2014
520:Milsom 2009
456:Milsom 2009
369:Ribs (food)
135:ground beef
58:cut of beef
16:Cut of beef
2610:Spare ribs
2598:Short ribs
2498:Kabab barg
2468:Fatányéros
2433:Burnt ends
2428:Bull roast
2388:Anticuchos
2359:Smoke ring
2222:variations
2028:Darkcutter
1951:Veal Oscar
1926:Tafelspitz
1866:Selat solo
1851:Ropa vieja
1839:Roast beef
1824:Ragout fin
1729:Iga penyet
1689:French dip
1406:Tenderloin
1361:Short ribs
1356:Short loin
1306:Flap steak
1204:Production
1134:Short ribs
1083:Silverside
1010:Tenderloin
993:Short loin
600:Meyer 2012
508:Green 2005
387:References
316:(a Korean
285:Pot-au-feu
211:spare ribs
66:Short ribs
2681:Societies
2568:Provoleta
2563:Pinchitos
2558:Pig roast
2543:Mućkalica
2518:Khorovats
2448:Churrasco
2418:Brochette
2369:Foods and
2350:Shichirin
2265:St. Louis
2181:Schwenker
2146:Churrasco
2018:Beef ring
1804:Pot roast
1754:Kare-kare
1624:Bruscitti
1552:Beefsteak
1530:Testicles
1430:Processed
1341:Rib steak
1231:Kobe beef
976:Prime rib
959:Flat iron
634:2 January
412:Citations
333:galbijjim
318:soy sauce
310:marinated
278:barbecued
273:sous-vide
222:rib steak
164:reticulin
2826:Category
2786:Category
2672:Yakitori
2647:Souvlaki
2627:Shashlik
2583:Red slaw
2578:Ražnjići
2548:Neobiani
2513:Khorkhog
2503:Kai yang
2473:Frigărui
2463:Espetada
2453:Cocoloși
2330:Grilling
2325:Gridiron
2220:Regional
2201:Yakiniku
2141:Char siu
2136:Barbacoa
2115:Barbecue
1936:Tongseng
1789:Ossobuco
1779:Neobiani
1589:Beef bun
1564:Balbacua
1477:Pastrami
1447:Bresaola
1416:Trotters
1250:Products
1073:Popeseye
1032:Baseball
358:See also
264:braising
249:Japanese
171:rib chop
160:collagen
155:muscle.
119:rib cage
2798:Commons
2667:Tsukune
2642:Sosatie
2538:Mixiote
2528:Méchoui
2423:Bulgogi
2355:Smoking
2335:Hibachi
2281:Cookers
2245:Memphis
2235:Chicago
2196:Siu mei
2186:Shaokao
2122:Cooking
1982:Beefalo
1921:Tartare
1834:Rendang
1814:Puchero
1769:Mechado
1679:Dendeng
1639:Cachopo
1629:Bulgogi
1411:Tri-tip
1371:Sirloin
1336:Rib eye
1321:Picanha
1276:Brisket
1119:Brisket
1068:Picanha
1049:Tri-tip
1022:Sirloin
986:Rib eye
314:ganjang
268:stewing
245:Chinese
74:brisket
2398:Bakkwa
2371:dishes
2340:Kamado
2300:Buccan
2166:Mangal
2156:Inihaw
2124:styles
2060:Taiwan
1992:Żubroń
1819:P'tcha
1709:Gyūdon
1634:Bulalo
1614:Bistek
1544:Dishes
1520:Tripas
1515:Tendon
1510:Tongue
1467:Ground
1452:Cabeza
1401:T-bone
1291:Fajita
1129:Hanger
998:T-bone
949:7-bone
888:
867:
846:
825:
804:
783:
762:
741:
703:
341:Hawaii
290:French
270:, and
253:Jewish
32:Short
2734:Misc.
2617:Satay
2508:Kebab
2443:Chuan
2270:Texas
2131:Asado
2055:Japan
2001:Other
1829:Rawon
1794:Pares
1759:Kitfo
1744:Kalio
1699:Galbi
1674:Daube
1649:Cansi
1525:Tripe
1505:Heart
1500:Brain
1492:Offal
1437:Jerky
1396:Shank
1391:Strip
1346:Round
1316:Plate
1151:Shank
1146:Flank
1139:Skirt
1124:Plate
1112:Lower
1058:Round
1003:Strip
964:Ranch
954:Blade
944:Chuck
937:Upper
628:(PDF)
617:(PDF)
392:Notes
328:galbi
323:galbi
298:Korea
84:, or
82:plate
78:chuck
2746:List
2657:Suya
2605:Pork
2593:Beef
2588:Ribs
2488:Jeok
2483:Isaw
1916:Tapa
1442:Aged
1421:Tail
1351:Rump
1258:Cuts
1197:veal
1195:and
1193:Beef
1078:Rump
1063:Cube
1044:Flap
886:ISBN
865:ISBN
844:ISBN
823:ISBN
802:ISBN
781:ISBN
760:ISBN
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