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Beef Country Ribs Defined

Beli
Beli Posts: 10,751
edited November -1 in EggHead Forum
Several of you have asked me where this fantastic tasting ribs come from.............................

Here you are, Beef Country Ribs Defined:

This ribs come from the Diezmillo: Chuck (Braise or stew)


This is the topmost part of the forequarter, used for chuck roasts, both boneless and bone-in. The upper part of the chuck, directly behind the head, is called the pescuezo (neck), used for making the fortified beef broth called jugo de res. The paleta (shoulder) is used for chuck steaks and pot roasts. The rest of this cut is simply called diezmillo. Cross rib pot roast, also called boneless English roast, comes from the bottom part of this cut right in front of the short ribs, while blade roasts and steaks come from the upper portion.

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