Help me ID this cut: "Bar B Que Ribs" (SOLVED: flanken)

[sweetcell]

Hello everyone - new guy here...

This summer, we purchased an entire cow. Our freezers are now full of both expected and new/exotic cuts of beef.

One such unknown cut that I'm struggling with, as shown in the pix below, is something labeled "BBQ Ribs". It's been sliced into 1/4" slices. Frankly, it looks like ultra-thick bacon - or country-style ribs, but as far as I know only pork is cut into country-style. The pen is shown for scale, these things are a little over a foot long. The cow overall was very, very lean but as the pix show these pieces are well marbled (might be the only piece that is!). Boneless.

Thoughts on what this might be? and, suggestions for preparing? I was hoping to smoke these, then finish off on the grill... but maybe I should grill these, only? Jerky?!?

Thank you!

 

[motocrash]

They do look like CSRs ??

 

[sweetcell]

They do look like CSRs ??

they do indeed look like country-style ribs - but is that a thing, with beef??

 

[motocrash]

I've never seen them.It would be nice if they were cut thicker,maybe you should call the butcher and ask how they're meant to be prepared.I'd cook them real low and slow.

 

[tallbm]

Do they look like this?

If so, those are Flanken Cut Short Ribs.

In Mexican meat markets they are often sold this way. Sometimes they are marinated as well.
Either way they are great grill fodder.

There are Korean bbq (bulgogi) marinated versions of these as well which are also grilled and are great as well.

This is my guess. Let me know :)

 

[phatbac]

Around here (central NC) they sell Beef CSR's in the stores. they arent that long and are cut a little thicker but that is what they could be. As fatty as they are i wouldn't make jerky with them i would grill with high heat and/or marinade them and then grill them. good luck!

Happy Smoking,
phatbac (Aaron)

 

[browneyesvictim]

They are screaming Kalbi style!

 

[SmokyMose]

Not a clue. Looks like something I’d toss in a pan with some butter and onions

 

[newqreview]

2nd the Kalbi!

 

[doubles shooter]

Send them to me .I'll study them and experiment. Later, I'll send the results.
Don't know what they are, but I bet they'll be good no matter how you cook them. Good luck.

 

[sweetcell]

First off, THANK YOU to everyone who chimed in. Y'all are great.

Do they look like this?

If so, those are Flanken Cut Short Ribs.

Ding ding ding, we have a winner. Once the meat thawed out completely, it was obvious these were flanken - see pix below. Per the numerous suggestions, I went with Kalbi-style. Turned out great, but the meat was a tad tough (as mentioned before, this cow had very little fat on it). Next time I'll cook them for a minute less per side. And should we ever get another cow from this place I'll ask that these be cut a little thicker.

Send them to me .I'll study them and experiment. Later, I'll send the results.

Good to know this typical response isn't limited to the homebrewing community :D

 

[tallbm]

If you marinate them for a few days with something that will tenderize them (juice with acidity) then that should help.
Best of luck! :)