I liked how the video showed the difference between the two types of beef ribs available at the store -- one type is very meaty (plate ribs) and the other type is mostly stripped bones (back ribs).
He divided (with his saw) the short plate rib bones from the back ribs. Those meaty short plate ribs are also know as "side ribs" since they come from the side of the carcass. (They are similar to "spare ribs" on a pork carcass). The beef back ribs are initially attached to the cut known as a "rib roast" or as some say, "prime rib roast." When those back ribs are separated from the rib roast by meat processors, most of the meat is purposely left on the expensive roast portion leaving the back ribs "stripped" pretty clean of meat except that portion remaining between the bones. If you separate the back ribs from the roast yourself, you can leave as much meat on the rib bones as you like.
I've heard many people complain about the lack of meat on beef ribs. Of course, they're talking about those commercially "stripped" beef back ribs.
If you just want to buy beef ribs with lots of tasty meat attached to the bones, you can buy plate ribs! Unfortunately, most grocery store meat departments cut down their slabs of plate ribs into individual ribs with shorter lengths for retail sales (aka beef short ribs), however you can always buy the original length meaty plate ribs as a slab of 4 ribs at butcher shops, Restaurant Depot, Chef'Store (US Foods), etc.
Author
Topic: How To Butcher An Entire Cow: Every Cut Of Meat Explained. (Read 2396 times)