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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-19-2018, 06:03 PM   #1
bbqpitsmoker
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Join Date: 12-08-15
Location: Tatooine
Default Any butchers on here?

I bought a rack of beef short ribs. Above the short ribs was a 1/2 inch fat band, then there was an extra 1/2 inch layer of meat that looked like flank steak. Anyone know what that top extra layer is actually called?
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Old 10-19-2018, 06:51 PM   #2
Kmm
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Join Date: 04-30-16
Location: Varna,il
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Depends on which end of the ribs you have, if they were cut out of the back of the rack near the rump, it would be flank steak, alternatively the skirt steak hangs off the end of the front ribs. Both are desirable cuts, but can be on the tough side if not prepared and sliced correctly.
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Old 10-19-2018, 07:24 PM   #3
bbqpitsmoker
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Thank you that is a very helpful answer
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