Extracts from AmazingRibs here. At the rear of the chuck, where it connects to the rib primal there are about two steaks called chuck eyes that are practically the same as the vaunted ribeye, only a lot cheaper. Loin (Short … Continue reading
Category Archives: Butchering
(From Chef Resources) Beef Short Ribs can be cut from three different sections of beef. The most common short rib cut is the Back Rib (NAMP 124) which comes from the thick side of the prime rib. A second source, … Continue reading