What do you call the layer of meat furthest from the bone on a slab of short ribs?
When I buy short ribs (cut L.A. Korean/Hawaiian/flanken style, against the bone, for grilling) my butchers sometimes leave the layer of meat furthest from the bone on, whereas they oftentimes remove it (and presumably grind it into their hamburger meat).
I’m referring to the layer the meat that is circled Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude