What beef cut do I have here?

[Gokou3036]

I bought this at my local Dillons/Kroger yesterday and it has me confused. From the label I thought I was buying chuck cut beef short ribs. I get it home and take another look and there's no bones, I thought in the store maybe I just wasn't seeing them but they are not there. From the amount of fat they almost remind me of pork belly, is beef belly a thing? How should I treat them in my smoker? Thanks for your advice!

 

[Brokenhandle]

Not sure what cut of meat you have there but not long ago I bought a full packer cut the flat off, cured it and smoked it as beef bacon...turned out excellent!

Ryan

 

[Sowsage]

Ive seen boneless chuck short ribs before. I bet thats what you have there.

 

[BrianGSDTexoma]

Not sure but a bet they are going to taste great!

 

[JLeonard]

hmmm......waiting for the finish cook.
Jim

 

[Gokou3036]

hmmm......waiting for the finish cook.
Jim

Going out of town this weekend so I put it in the freezer. I think I'll try treating it like pork belly burnt ends next weekend. I'll post a pic whenever I do get to it!

 

[1MoreFord]

Excel offers boneless short ribs.

https://excelfreshmeats.com/wp-content/uploads/2017/02/43297_Excel_MuscleCuts_Cow-Illustration_2.pdf

 

[Gokou3036]

So I smoked one of my slabs of "ribs" this weekend. I'm not completely convinced that's what this cut is. After cutting it into 1.5" strips before cubing it I just had to take a picture. The fat to meat ratio just seems wrong for it to be called rib meat. It certainly did make some delicious burnt ends though! Since I didn't want to make a meal item out of something that fatty I glazed them with a sweet pomegranate reduction at the end to turn them into "meat candy". They even reheat quite well because there's almost no meat in there to get tough! I think for my others I'll take Brokenhandle's advice and try curing these to make bacon.

 

[Gokou3036]

I made beef bacon with my second cut and it came out incredible. A+ cut for it.