Same Cow, New Beef

I'm always shocked that despite having 10,000 years practice at cutting up animals for food, we're still finding new systematic ways to do it. The NY Times runs through four of the new cuts of beef that the National Cattlemen’s Beef Association (USA) has deemed fit to market as new. The "boneless country-style beef chuck ribs" are intriguing for one reason: they're not of the ribs:

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.

The American hunger for beef ribs is now so great that cows cannot contain enough of them.


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