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  • Welcome to FudeHouse. And Sweet y Salado.

  • I'm at Dickson's Farmstand Meats in NYC to talk about beef short ribs.

  • Where do they come from? Yeah, the ribs ok, but let's break it down.

  • The short ribs that you and I love come from what is called the rib plate (beef plate)

  • or sometimes more specifically called the short plate. Well, where's that?

  • Look here. Let's isolate it in the beef carcass. There are 13 ribs in a steer.

  • First, let's separate the hindquarter from the forequarter, and that always happens between

  • the 12th and 13th rib. Next, we split the forequarter in two.

  • Now this is where it's get tricky with butchers in different countries with varying standards

  • and traditions. In America, some people split the forequarter between the 4th and 5th ribs,

  • others between the 5th and 6th, and I'm sure there are even more variations therein. It's

  • all about your final plans with the meat you're cutting.

  • In either case, we're left with an arm chuck there, and a rib plate here. Now this section

  • here has a few cuts we all know and love. Ribeye steaks up here. And the extension of

  • the brisket (deep pectorals) muscle down here called the Navel. Get rid of those, and we're

  • left... with the short ribs.

  • Check it out. Here's a full beef plate. See ribeye here, the same rib bones in the RIB-EYE

  • become the short ribs down here, and then, into the navel muscle.

  • Oh, and, the skirt steak lives on the inside of the rib plate there. Ok, a lot of info,

  • I know. But here we go: remove the skirt, split the rib section from the plate, when

  • the rib bones end on the underbelly of the steer, find the cartilage and remove the navel.

  • Edge it on the saw and there, finally, are your short ribs. But that's just the beginning.

  • Now the fun begins.

  • How many different types of short ribs can we make from this? (Let us count the ways)

  • On this plate we have 8 ribs. Rib #5 - 12. Keep in mind, that the muscles change throughout

  • the animal. So a short rib from this area won't look like a short rib from this area,

  • but they will be equally tasty. The only ribs you can't use are the last ribs (#9-12) on

  • closer to the top of the back (dorsal). Don't worry, you'll never see these ribs in a butcher's

  • case for sale -- there's just no good meat in them, it's all fat. They go to compost

  • or to add fat to ground beef or sausage.

  • Let's cut our plate like this to make things easier on ourselves, no?

  • This, we'll save for tasty ground beef.

  • This section makes gnarly looking ribs but they are really flavorful.

  • The most traditional style of beef short ribs are what some people call English cut. Cut

  • between the bones, maybe about 5 inches long. Each rib has one bone with meat around it.

  • This is English cut, and cut from this section it's English cut too, but we get that quintessential

  • short rib look. Like this.

  • But now if you cut across the bones, you get Flanken cut short ribs. In this case, instead

  • of just one bone, each piece of meat has several small pieces of bone. See? They taste the

  • same, it's just about style and presentation.

  • Now there's a way we can take it even further. If we cut our flanken ribs very thinly, and

  • remove this top muscle here, called the Lifter (latissimus dorsi), along with it's silver

  • skin and fat, we get something called Kalbi. A traditional Korean cut that takes sugary

  • marinades really well, caramelizes on the grill, and, since it's cut pretty thin, is

  • very tender all things considered (no braising necessary). It ends up tasting like meat candy.

  • Crusty and caramelized, beefy and fatty, cook it to well-done and enjoy a really great tearing

  • action as you eat it with your fingers.

  • The best looking ribs all around, the ones you have to use for Flanken and Kalbi and

  • those picture perfect English cut, come from ribs 5, 6, 7, and 8. And it's all because

  • of this muscle here. If there's nothing else you take away from ALL this information, you

  • have to know that this muscle is what makes your short rib so awesome. It's called the

  • serratus ventralis. Quite possibly my favorite cut in the whole animal [forget tenderloin].

  • Big beefy flavor (beefy) and great intramuscular fat (marbling). This is the muscle that you

  • love so much when you bite down into those beautifully braised short ribs.

  • So there it is. The plate. English cut. Flanken cut. Thin cut flanken. And the muscle that

  • runs through it all, the serratus ventralis.

  • For more information, talk to your local butcher.

  • Check out Dickson's Farmstand dot com

  • And for a cool Colombian recipe called Sancocho featuring short ribs, check out Sweet y Salado...

Welcome to FudeHouse. And Sweet y Salado.

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ショートリブの屠殺方法 - 彼らはどこから来たのですか? (How to Butcher Short Ribs - where do they come from?)

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    陳聖方 に公開 2021 年 01 月 14 日
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