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Beef Country Ribs Defined
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Beli
Posts: 10,751
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.
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.
Comments
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Beli, as usual your pictures are fantastic! I appreciate this post, it's getting saved! thank you!!
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What ever you call it I say it looks vantastic as always!!
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that's fantastic. I especially like the flowercontext is important
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Thanks Beli! Nice illustration too.
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TKS Kendell, glad it was useful
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Hey Deane how do you like this walking butcher shop
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A hippie cow I suppose
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Dale glad it was useful
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Thanks Beli, I'm saving this too! I've used chuck a lot for stew and burgers, but have never tried smoking it; added to the list!
(and apologies for misreading the spelling of your name on the other thread)_____________Tin soldiers and Johnson's coming...
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Medium rare? How did you cut it Cant tell which way grain is running. Thank for the cow pic, bookmarkedLarge, small and mini now Egging in Rowlett Tx
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Joan they are so tender that I just went with the geometric best cut not the grain
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That's just fine Botch, let me know how you like them
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Beli
Not only are you are great cook, but your drawing skills are amazing, that is a perfect flower
Great post
Shane -
:laugh: Hey Shane buddy TKS!!
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Beli, Great info and drawing!
Flower power to you.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Flower power to you Molly.
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thanks for the cooking class!!!
great ribs!!!
diezmillo rules!!!
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