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In Reply to: Re: Beef Ribs posted by Rick in WV on July 01, 2016 at 17:50:47:
Beef Chuck, Short Ribs, IMPS/NAMP 130.......I wouldn't guarantee that your butcher will get it right though. :D
This chuck cut contains rib numbers 2 through 5, the meat between the rib bones and the single muscle lying on top of the bones. This item is trimmed practically free of surface fat.
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