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Old 07-20-2019, 12:17 PM   #6
arclite
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Join Date: 05-18-15
Location: Chicago
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Reads like they could either be chuckies, plates or a combination of both.

I really need to visually inspect what I'm getting if I'm buying warehouse meat, especially choice grade. Short ribs can often be way too fatty, yielding little meat compared to what you pay.

Although chucks and plates come from different parts of the beast, I and others often confuse people (and ourselves) by calling chucks, "plates."

At the store I generally go for 4 rib chucks. The only time I get plates is when they are either on sale, or from a high-end butcher that will cut the ribs with some meat on them.
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