Certified Angus Beef Flanken-Style Short Ribs
Upper 2/3 USDA Choice Grade (Grass-raised, Grain-finished)
Also known as: Korean Short Ribs; Cross-Cut Short Ribs; Beef Short Ribs, Bone-in
Flanken Style Short Ribs are cut thinly across the bones approximately 1/4-inch cut.
Beef Short Ribs are flavorful, meaty morsels that come from the shoulder area of a cow. These ribs aren’t overly exercised, but they can be a tad chewy if not cooked properly. Their flavor is bold and rich, leaving no room for culinary daydreams—just intense, mouthwatering beefiness.
About the Brand
PREMIUM BRAND, PREMIUM QUALITY.
Harris Ranch also proudly offers the Certified Angus Beef (CAB) brand of beef. Only truly exceptional Black Angus beef earns the distinctive Certified Angus Beef® label. In fact, only one in four animals meet the carcass specifications needed to qualify for this exclusive Harris Ranch brand.
Set apart from the best of the USDA Choice and Prime grades, Certified Angus Beef® is incredibly flavorful, tender and juicy.
To earn this elite label, cattle must be Angus-influenced with a predominantly (51% or greater) black hair coat, and the beef must pass 10 science-based specifications for quality.
Where this cut comes from
Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.
Cooking Methods
Grilling
Braising
Pressure Cooking
Slow Cook - Smoking
Sous Vide
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