Grass-Fed Short Ribs, Stew meat, and other odds and ends
We've already shared posts to help you get to know the grass-fed roasts and the steaks that we offer in the online store. This post will cover a few of the cuts that don’t quite fit into those two categories. Read on for a quick description of Short Ribs, Stew Meat, Cube Steak, Oxtail, Beef Shank, and specialty meats that we offer.
Short Ribs
English Style Ribs
English Style short ribs are cut in roughly 3 inch thick cross sections. Sometimes they are also cut along the ribs to create individual ribs that are nearly square. (You could easily do this yourself with a knife by cutting between the bones)
They are the classic short ribs that are great for braising in the oven or crockpot.
Short Rib Plate
Similar to English cut short ribs, but and kept in larger 4”x6” sections. These are great for either smoking or braising. Can be sliced along the bone into smaller pieces at home.
When you get short ribs in a bundle, they might be either english or plate short rib style.
Flanken Short Ribs
Flanken Style short ribs, also known as “Korean” or “Kalbi” style ribs, are thinly sliced perpendicular to the ribs, leaving several small crossections of the rib bone in each rib. (usually 1/4” thick or thinner)
Rather than slow cooking these ribs, you can sear them on the grill, much like a steak. I recommend soaking them overnight in your favorite marinade. Look up any korean or kalbi style rib marinade for inspiration.
Then get a grill piping hot and sear them for several minutes on each side until well browned. Don’t worry too much on overcooking them, as the high levels of marbling will hold up well to the high heat.
Beef Shank - Osso Bucco
The beef shank is the forearm of the animal, and is a crossection of forearm muscles and marrow bones. It is full of collagen and connective tissue, and so is best for slow cooking and braising.
Our shanks are typically cut 2” thick in the Osso Bucco Style.
If braised low and slow for a long time though, the meat will fall off the bone, and the bone marrow and connective tissue melts away to add moist and succulent texture.
Oxtail
The oxtail is the tail head of the beef animal and makes for an amazing addition to any broth, soup, or stew.
When slow cooked, the meat is fall off the bone tender, and the fat, collagen, and marrow from the bones add great flavor and gelatinous sauce to your dish.
Compared to other slow cook meats like short ribs, oxtail is more tender with a silkier texture.
Because there isn’t a lot of meat on the oxtail, it is often used to flavor broth, or to add to stew meat, beef shank, or other cuts in a stew.
Our oxtails don’t come with each section separated, but that is easily done at home by slicing in-between the bones with a knife.
Stew Meat
Stew meat can also come from nearly anywhere on the animal, but is typically kept from trimmings from the chuck and round primals. These small bites of meat are best for slow cooking and for use in steak chili, soups, and stews.
Cube Steak
Cube steak can technically come from anywhere on the animal, but is typically kept from tougher primals like the Top Round, Eye Round, Bottom Round, and Sirloin Tip. The steaks are then run through a tenderizing machine that leaves indentations in the meat, but makes it less tough and more tender. This is the classic cut used in chicken fried steak recipes, but is also great in slow cooker meals, soups, and stews.
Specialty Meats - Hot Dogs, Summer Sausage, and Pepper Sticks
All of our specialty meats are made by Superior with their own spice blends, 70% Mannix Beef, and 30% local pork from Smith Farms in Whitehall, Montana. They are pre-cooked, but not shelf stable, and need to be frozen or refrigerated until you are ready to eat them. These are great to stalk up on for snacks and packed lunches.
