Hey guys :)
very new to all this so forgive my complete ignorance , but i asked my butcher to give me some short ribs so i could try out a new recipe.
However , for some reason he gave me the short ribs , but also with a squareish chunk of meat on top of the short ribs. Its partitioned with a thin layer of fat inbetween the chunk of meat and the short ribs themselves. The short ribs are quite easy to seperate from the chunk of meat that is on top ( as big as a roast really). He gave me plenty of ribs so i can still do my initial recipe , however i have no clue what sort of cut the big chunk of meat on top is. Any help here would be much appreciated , since i need to know how i will handle. Im thinking that it is probabaly some cut of chuck and that i can use it for braising or stewing but i just dont want to risk it , since it would be a total waste of my money if i end up destroying that cut. And my freezer is currently filled with that cut , since he gave me 3 massive cuts of these ( all of them with several short ribs underneath! )
Hope i managed to explain myself and really appreciate any help on this :)