What are Beef Ribs and What are the Different Styles | The Bearded Butchers
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- čas přidán 15. 09. 2021
- • Ribs (What's the Diffe... Check out the full length video here for more about ribs.
• How to Make Beef Bacon... The beef bacon video is here (Scott mentions at 3:16).
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We wanted to "break down" our recent rib video into smaller pieces to give more people a chance to learn a little more about each type of rib. We want everyone to be more informed when they head to the store. Marbling, flavor, and barbecue are the 3 most important words to remember when you think of beef ribs.
This first part is all about beef ribs only. Some of you have seen this already, if so, thanks for watching and being a fan!
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Index:
1:28 - Talking ribs, there's 13 ribs on a side of beef. We're going to do beef chuck ribs, beef back ribs, and beef brontosaurus ribs in this video. Seth starts but cutting the beef chuck away from the beef rib section.
2:44 - Remove the beef skirt steak from the beef rib section. Then, remove the plate from the beef ribs. Scott mentions beef bacon at 3:16, check out that video here • How to Make Beef Bacon... . Beef bacon comes from the plate.
3:25 - Remove the beef ribs from the beef rib section. Trim up the beef rib section. Cut off the vertebrae and set aside. Set the beef chuck portion aside and cut off the beef brisket.
4:14 - Extract the beef chuck ribs (here's your beef chuck eye, beef chuck arm, beef shoulder, beef clod, and beef top blade steak or beef flat iron).
4:54 - You're left with 3 different types of beef ribs at this point 1) The arm portion with the beef chuck ribs is 4 ribs long, 2) A nice long section of beef back ribs, and 3) the 6th, 7th and 8th beef brontosaurus ribs.
5:10 - Beef chuck ribs are first. You can leave the membrane on beef chuck ribs. The membrane helps to hold them together while you smoke them vs pork ribs we'd remove it. Beef chuck ribs are also known as beef dino ribs (ribs 1, 2, 3, and 4).
6:52 - The long section of beef back ribs is next, start by removing the feather bones, then remove the beef lifter meat. Seth explains that beef back ribs in the store don't have more meat because if they weren't cut short, the beef ribeye would be much smaller. Be careful at this point, you'll want to cut the ribs as close to the bone as possible so as to leave as much meat on the ribeyes as possible.
8:42 - A great shot of Seth showing where the beef dino ribs fit in comparison to the beef brontosaurus ribs.
9:10 - Count ribs 6, 7 and 8 and cut after 8 to remove the beef brontosaurus ribs. The section with ribs 8-12 has too much fat to make good beef ribs so it's best to use it for ground beef.
10:20 - The 3 different styles of beef ribs laid out next to each other and compared.
11:13 - Break off the 6th, 7th, and 8th ribs again, cut about 5 inches off the end, and that's where beef short ribs come from. They're simply shortened beef brontosaurus ribs.
12:19 - The outer layer of beef and fat cant be removed from the beef short rib for the finished product
13:14 - Seth shows exactly how to count 1, 2, 3, 4, and then cut between the 4th and 5th ribs for beef flanken ribs, also known as Korean short ribs. He does remove the membrane this time because they'll be cooked vs a long smoke on the dino ribs. Next, you'll cut these thin because they'll be grilled.
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I love how sharp his blade's are, like he's cutting butter...
So sharp!
I used to work at Knob Hill Farms in Cambridge, Ontario Canada and the only way we got out beef was in quarters. We would have to butcher from scratch and there's nothing better. They would hang in the cooler for a few weeks before cutting them up. We were truly the best of the best for this reason. I thoroughly enjoy these videos for this very reason.
Newly born carnivore here, thanks for breaking down the cuts for us. Gotta get me some Ribs!
I’m a meat cutter for a grocery store. Everything I cut comes out of a box, but I love watching videos like this to learn more about true butchering!
Same here know exactly what you mean
You should have been around with me in the days of hanging beef and learned the art of 'breaking down' beef quarters...
Yes...that is sad because you cannot create cuts for your customers when they ask. The store pretty much decides what a customer wants from a butcher. I have a problem with that idea, always have.
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As a Korean I'm so glad you all showed galbi (kalbi, LA Style ribs, or flanken ribs) really not enough people know about them and if made right they are immensely delicious.
We use these a lot in Mexico where I am from they call them “costilla cargada” in different parts in Mexico they are called something else
They're popular here in Eastern Europe as well, we call them "ladder steaks" (both beef and pork, cut the same way). Often marinated in a salty brine with various herbs and spices for a day or two, they're a favorite for outdoor/picnic barbecue parties.
Hundreds of millions of people eat these though .....
Growing up in Texas we called them Tablitas or Mexican Ribs. I'm glad that I can find them now in Virginia.
Hello, I don't understand Korean BBQ. They put the precious marble ribs together and then shred them with scissors. It feels like this precious beef is wasted
Flanken ribs for galbi, Korean ribs. Marinated and, as he said, cooked fast and hot.
When I see beef ribs in the store, they look like all the meat has been picked off for hamburger and they packaged the bones.
You’re seeing beef back ribs. What you want are beef short ribs/plate ribs
Yep!
I love those flanken style ribs. Me and my friend eat those while we are grilling other things for everyone else. They are our appetizers
These Butchers would be excellent teachers. At any culinary class, whether it's at a school or in the community.
I always have seen them as teachers here on youtube. What else would they be considered?
@@joshhigdon4951 PETA torture devices. Case closed.
*are excellent teachers.
@@cintesis8135 yeah but theyre sooo good at it!
They do make it it look easy..but it’s not....they just family country boys with tons of experience
I've been searching (and frustrated) for a video/webpage that so clearly explained "ribs" as well as you do for soooo long. Thank you!
I like how you guys have family members in the back helping you guys, especially teaching the young ones the trade...
Those long ribs are fantastic. Ribs are the best part of a beef in my opinion
Your video is the first one that’s answered my questions about different cuts of beef ribs. You not only answered the questions I had, you knocked it’s out of the park by showing where they are cut from, and how they share meat with other cuts! You have an awesome channel. Thank you
"Some day, we're going to show you beef bacon, thats for another day."
I must be from the future...
Lol. Me too
😂
LOL Im like... wait a second...
Glad I'm not the only one...
czcams.com/video/t0BFk6RdS1M/video.html just for past or future me!
I'm a butcher too, I'm working in the butcher shop, but this is on another level... I love this clean cutting, quality meat and good atmosphere at work. Love you guys, You are true professionals.
Nice man. I’m definitely trying to support local small businesses. Would be nice if our government did the same 😢
The government is the reason I decided I went into this feild
Title says one thing and boss man flips the script!
I didn't realize how much I missed the meat cutting. It's great to see a master at work! Very educational too!
Learning a lot about the difference in RIBS and WHERE they are located. Fine Job
this is the best job in the world, greetings from the Urals!
These folks are living the dream
My biggest issue is you guys can’t drop content enough for me to binge! I absolutely love these tutorials and how-to’s Between cooking shows/vids/tips and the bearded brothers giving an extreme amount of detail and what you’re doing and why you think it’s best to do so. I went from being laughed at to hosting dinners. Again from the bottom of my heart thank you bearded butchers!!!!!!!!!!!!
Wow. Just...Wow. I loved every second of this. Such a fine art broken down so simply
This is one of the best cuts of beef that exist.
Low and Slow = OM NUM NUM NUM NUM NUM!!!
Can't agree with you more!
@@TheBeardedButchers I have Short Ribs in the oven right now, marinated in really good wine and garlic and herbs, 10.5 hours in of 12, at 100 degrees Celsius.
With Mashed Potato's as a side.
I anticipate serious fall off the bone happening, and within approximately 20 minutes of removal from the oven, only bones left, with EXTREMELY satisfied and full family and friends.
Thanks for the weekend menu guys!
You are spot on about beef ribs, love them. Worked in a neighborhood butcher shop in the Detroit area in High School through college, this video sure brings back some memories. Great job gentleman.
Great video. I love eating meat but I'm a novice when it comes to meat cuts. Your channel has helped me become more informed about things I've always loved to eat but other (more informed) people had prepared for me. Keep up the good work.
These guys needs there own show
As an retired german butcher it brings tears in my eyes when I see how you cut a cow.
Great information. I am able to pick out my meats better because of what I have learned from you guys. If I lived closer to you all I would buy all of my meats from you. I just wish that all folks who dealt with meat were as honest as you guys are. Thank you for taking the time these few years, to teaching us so much about meats. God Bless
Bros! I love after you cut it you assemble it again to show it all together. Super helpful.
Happy to help, Josh!
Holy crap! After watching this awesome vid I realized that I need to upgrade my knife collection. Currently using KitchenAid chef's knife and cleaver. Any suggestions?
I do this for a living and here I am in my spare time watching it.
Share your tips, James!
I love it when that knife makes clean cuts .
Amazing video! It really helps so many of us appreciate where the cuts of meat we see in the store come from, as well as the skill it takes to do the butchering....
I really appreciate the straightforward explanations of the different rib cuts. I'm most impressed with those knives! They seem to slide through like butter.
Beef ribs are my absolute favorite thing to smoke
Great tutorial, thanks so much for sharing your skill and knowledge.
I love how you guys break down the anatomy as you show us step by step all the cuts involved. My favorite part is seeing the products tossed on the smoker!!!
That’s an artist…
You guys are freakin' awesome - don't change a thing. You're excellent instructors and super fun to watch! Thanks so much for what you contribute in educating us protein people!
Crazy how sharp his knives are.
Thank you for posting this. Great video.
Es increíble el trabajo tan bien hecho que hacéis.
Espectaculares profesionales y muy buenas explicaciones del corte etc.
Enhorabuena chicos!!!
You men are incredible when it comes to butchering. Absolute genious.I've said it before,it can't be done any better. Thank you again.
Wow, thank you!
Excellent info guys, thank you.
Wow,....what a great learning experience. You guys are very highly skilled. I'll be back to learn more.
The grocery store near me doesn’t cut the beef short ribs the way you did here. You cut them down to about a 5 inch bone and separated the individual ribs. They cut it with three ribs connected, but with bones only about an inch or inch and a half long. They still call it “short ribs”. What’s the difference? They seem a lot more like the Flanken ribs..just thicker. I noticed on Porter Road, they have short ribs cut the same way. Three connected ribs with short bones. 🤔
English style short ribs vs Korean style short ribs
This is English, what you described is Korean
I love seeing the whole family in the background, by the way my first brisket last weekend with your black season came out awesome.
I love this channel. I'm a Brit but love learning US style butchering - for the BBQ
Great!! I had a question commented on one of ur videos on country ribs and something else about beef ribs. Thanks for this vid. Greatly enjoyed learning more thoroughly
I will be in Cincinnati in a few weeks. Might have to plan an extra day to come check out the shop and stock up on more seasonings since its only a few hours drive
Thank you again! We have started to order the bone primal cuts at my work so this helping a ton!
Happy to help, Henry!
Loving the channel!!
Learning learning learning
Hey Everyone! Happy Thursday! Yessir! Let's Get Into It!! Cannot wait!
Awesome! There are so many beef rib cuts, this really helps! Can't wait to see the cooking videos.
I love me some prime boneless chuck short ribs. Season with salt and pepper, cook `em sous vide at 138F for 4 hours. Then sear `em in a hot skillet, and baste them with the fat of your choice with crushed garlic and thyme. It's like eating ribeye cap but for 1/2 the price, so tender.
this is one of my favorite channels on youtube. I learn a lot. thank you!
That saw is amazing! I can’t believe how fast the beef went through it
you guys are great! I’ve learned so much about where the cuts actually come from, from you. My friends keep asking me where I learned it… I send them to you!
I just discovering this channel now and my god you guys are a gift to humanity. Really love the way you break all of this down.
Welcome aboard, John!
This video is extremely helpful. Thanks.
This is one of the best videos very informative and I was waiting for y'all to explain ribs cuts
Not that y’all don’t already know but you are top notch in every way. I have ordered quite a bit of seasonings from you. All great. In KY. Gonna make the trek to Creston some day just to buy meat. Thank you guys for awesome videos and sharing your knowledge.
You would be an amazing guest for cooks on a Coast Guard ship. Extremely valuable information. I served 25 years in the CG as a cook and loved every second. Well maybe not that one morning in Aruba during a port call.
Wow, that would be such a huge honor!
I know artists when I see them.
Well done.
Pun intended? Thank you!
thank you for this wonderful video, now I finally know where each cut come from
I've learned a lot from this channel. Thanks a lot for sharing so much with us!
So satisfying to watch you guys work! I've watched many of your videos and I thoroughly enjoyed it! Thanks
Thanks for watching, Richard!
Savrseni I cisti rezovi mesa.Odlicno poznavanje anatomije.Momci bravo kapa do poda.Ovo je nauka,licno smatram da ste iznad svih mesara.Veoma poucno.
These guys are real ‘butchers.’ I’m a ‘meat cutter’ myself. Now if only my customers knew what the difference between a meat cutter and a butcher is haha. Greetings from 🇨🇦
You guys are absolutely the best in the business at what you do and instructional videos. My only regret is that you don’t live in my back yard!
I've seen those "Flanken" ribs many times at the meat counter and always wondered what to do with them. They are always outrageously expensive and called "short ribs". I've never heard of the term Flanken ribs before this video. One of our favorite ground beef blends we buy is the Shaq product which claims to be "brisket, chuck & short ribs." Short ribs aka Flanken ribs here in Florida are usually $16 per pound. I always wondered who would want to grind something that expensive to make burger? Very enjoyable video. Thanks for sharing!
Great video. Very informative!
Gentleman. Thank you for this video. The video did this old carivore a world of good knowing about beef ribs. Again, thanks.
Always welcome! Feel free to drop your suggestions on what we should cover next!
This was so interesting and you have a great way to delivery is excellent. Visually by expertly breaking down the meat and orally by keeping your information interesting and succinct Many thanks for this great video I have subscribed and look forward to many more interesting articles.👏
Wow, thank you!
Thanks boys! Will be getting the chuck ribs this weekend.
Very informative videos, keep up the good work!
Fantastic video explaining the butcher of beef! Now I know why my favourites, the short ribs and flankened ribs are so expensive in the supermarkets! There’s so little of them on each cow on each side! And now knowing where my favourite steak, rib eye comes from! Very informative! Thank you!
Hey you made Korean short ribs! I love those! I always wondered how they were cut
Gonna have to re watch this because the information was just that good
We call the flanked rib a cross cut rib. Love em!!!
Those Korean style ribs are my absolute favorite.
We can see why - they're delicious!
Another great video!! Definitely am enjoying your videos. I am learning quite a bit now of where my meat comes from. Thank you.
Rock on!
I LOVE THIS STUFF PLEASE KEEP IT COMING EXCELLENT WORK 👍🏽
8:15 - Ribeye and Ribs...
There's a European cut called Côte de Boeuf where the Ribeye is left on the bone.
And it's fantastic!
In this side of the pond that would be a bone in rib eye, indeed they are good, I guess if cooked well being attached to the bone it helps somehow with the flavor? Also with larger bone it is called a cowboy steak... in which people basically pay for the weight of the bone 😭.
@@elchanclascocinayep closer to the Bone sweeter the meat
I used to debone Lamb at an abatoirs and i've always been interested to see the different in breaking down different types of meat, its crazy to see just how similar it is!
Cheers for the video dudes
great video. learned a lot. love bbq beef ribs.
question for you is this, how do you clean your bandsaw?
I'm assuming its part of your daily routine, would be interested in seeing it done.
Thanks!
For me..... Grilled Beef Back Ribs with a rub made from Dehydrated Organic Garlic, Dehydrated Organic Minced Onion, Sea Salt and fresh ground Lemon Pepper is KING! A little charred on the outside and still red in the middle! Heaven! How much do these range per pound price wise? Thanks! Also leave the Short Rib part whole and peel off the ribs and season that steak the same and grill that the same way. More Heaven! A guy by me used to call these Jersey Steaks. Why? Who knows, but they were Damn GOOD!
Great show, huge thanks to You.
Our pleasure, Mark!
That’s why I like bone in ribeye. No messing with wasting rib meat or steak meat.
Your a plumber, if anyone knows... you do
You guys are just freeking incredible. I love all versions of Beef ribs. Just wish they were not so hard to find here in the NW. Thanks for the education.
Don't lose hope, Jim!
those thin cut ribs look mighty familiar! yummy
Another awesome video. I went to visit my local butcher, They had no idea what beef back ribs were. I even explained cut like you all did. At least I tried
Another great educational video. I’m new to your channel & thoroughly enjoy it. I’m now becoming more educated in knowing what to ask for & ensure I’m getting the Quality & correct cuts. Wish I was armed with this years ago. Thanks.
Thanks and welcome, DJ!
I loved this. I am a pork ribs guy, but now I am liking the flanken ribs and of course dino ribs. I get to add some new cuts to my backyard. Thanks so much!
Oh yeah! New cuts = another satisfied meat lover. 🍖
Man yall are awesome! Meat cutter from Winn-Dixie back in the 80's. Thanks for sharing!
This video was so educational, from now on when I eat beef, I will look at differently.
Thank You😃
interesting. I didn't know that flanken style and short ribs came from different ribs. For some reason, I thought the flanken style was a cross cut of the short rib. Traditionally Korean Galbi is made from the short ribs. Flanken style is an American form of Galbi called LA style because it was created in restaurants in Los Angeles.
Dear Chef, can't wait to try this recipe, yours looks like it turned out wonderfully. if you havent done one yet, how about showing us your favorite beef brisket recipe, eat well, be safe. thank you.
wow, just wow.... Love your vids! I know I am a bit late but now I know what to get from my german butcher! Thanks
Outstanding, you guys are the greatest. Thank you for the time you take to help educate people.
Always a pleasure, Rick!
love it !!!!!!!!!!!