Description

A beef cut from the chuck (typically), brisket, plate, or rib, containing a short portion of the rib bone surrounded by meat. This cut is usually cut parallel to the bone 'English' style, anywhere between 4-6" long. The 'Flanken' style is cut across multiple rib bones and usually 1" thick. 'LA Style' is similar to Flanken, but are cut to 1/8-1/4" thick.