Meat+Poultry - June 2019 - 43

Kerri Gehring is the president/CEO of the International HACCP Alliance and is a professor in the Dept. of Animal
Science at Texas A&M Univ. Jeff Savell is University Distinguished Professor, Regents Professor, and E.M. "Manny"
Rosenthal Chairholder in the Dept. of Animal Science at Texas A&M Univ.

Texas A&M Univ.

B

present in rib 2, but that rib is usually not served individually
arbecue around the country comes in many different
because of its lean-to-bone ratio.
forms. Pulled pork from shoulders or whole hogs,
The prices for these beef ribs in the marketplace are not
pork spare ribs and baby back ribs, sausage and
inexpensive.
Recent market reports show that the chuck
brisket are familiar fare from coast to coast. One cut,
short
ribs
are
in the $3.50 per lb. range, whereas the plate
however, is gaining in popularity: the beef rib. Compared
short
ribs
are
in the $5.50 range, which make the plate
to its pork counterpart, this meaty option is sometimes
short
ribs
about
60 percent higher in price than the chuck
referred to as "brontosaurus ribs" because of its grand size
short
ribs.
Not
all
the demand for these beef ribs come
and scale. Of food items shared on social media, the beef rib
from
barbecue.
For
many years, these beef ribs have found
may be near the top because of the spectacular nature of this
their way into the export market, especially in Asia where
wonderful item.
Korean-style cooking methods of thinly sliced ribs are quite
The primary difference between pork and beef ribs is
popular. Chuck short ribs or "costela" are an important part
that the beef ribs have the M. serratus ventralis as the
of the Brazilian-style of cooking, and with
major muscle attached. This muscle is
the popularity of Brazilian steakhouses in
richly marbled, especially when sourced
"For many years,
the US, there are many chuck short ribs
from Prime and Premium Choice beef
that go through this channel.
carcasses. The M. serratus ventralis
these beef ribs have
The high price for these ribs,
is considered one of the "very tender"
found their way into especially
for the plate short ribs, can be
muscles based on its shear force
the export market,
an issue if the ribs are served bone-in.
values. Using the low and slow method
Retail prices for barbecued beef ribs is
of preparing barbecue for these ribs
especially in Asia."
around $20 per lb., and by the time the
results in a great dining experience. The
3-bone rib is cut into three portions, it is
combination of the buttery flavor and the
not uncommon for the ribs to be $20 to $25 per rib. The ribs
great tenderness make it an outstanding item to eat.
are sharable, but this elevates the purchase of these ribs to a
There are three main beef ribs: the short plate short rib
guilty pleasure at times. A small number of restaurants serve
(IMPS No. 123A - Beef Short Plate, Short Ribs Trimmed)
these ribs daily while some only offer them as a weekly
from the short plate, the rib short rib (IMPS No. 123B - Beef
Rib, Short Ribs, Trimmed) from the primal rib, and the chuck special. A few barbecue restaurants are curing these ribs to
make pastrami short ribs, which takes the flavor to an even
short rib (IMPS No. 130 - Beef Chuck, Short Ribs) from
higher level.
the chuck region. For the most part, the IMPS 123A usually
If size and price are an issue, there is a way to provide
consists of both the short plate and rib portions of the short
smaller portions of these ribs. Many establishments,
rib, so purchasers usually have two options: plate short ribs
especially at barbecue festivals, will take the plate short ribs,
or chuck short ribs.
remove the ribs by simply pulling them out (the cooking
The IMPS No. 123A beef plate short ribs, trimmed
process softens the attachment), make the usual cuts
originate from the mid-section of ribs 6 through 8. For
between where the ribs were, and then cut across the three
barbecue, these would typically be referred to as "3-bone
sections to make short rib cubes. These cubes now can be
beef ribs." These ribs are 8 to 12 inches long, and the rib
placed on croissants, slider rolls or Hawaiian-style sweet
bones are typically wide and more oval shaped from this
bread rolls to make a wonderful sandwich.
area of the beef carcass. The M. serratus ventralis covers
There is nothing magical about preparing beef ribs.
these ribs but begins to fade out over the remaining ribs of
the short plate, which is why this section of the short plate is Simply salt and pepper them before using a low and slow
method of smoking and cooking. These ribs are usually
so popular.
cooked to advanced degrees of doneness so that the fat will
The IMPS No. 130 beef chuck short ribs originate from
render properly, and the meat becomes quite tender. The
the mid-section of ribs 2 through 5. For barbecue, these
combination of salt, pepper and smoke works well for most
would typically be referred to as "4-bone beef ribs." The rib
barbecue, and when used for these unique cuts of beef it
bones are typically smaller and more rounded from this area
makes a wonderful dining experience.
of the beef carcass. The M. serratus ventralis is partially
www.meatpoultry.com | 06.19 | MEAT+ POULTRY

43


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Meat+Poultry - June 2019

Table of Contents for the Digital Edition of Meat+Poultry - June 2019

Meat+Poultry - June 2019
CONTENTS
COMMENTARY - Introduction to IFFA
BUSINESS NOTES - CARGILL LAUNCHES NEW GRAB-AND-GO SNACK PACKS
TYSON FOODS TO BUILD CASE-READY PLANT
IMPOSSIBLE FOODS ANNOUNCES $300 MILLION ROUND OF FUNDING
IFFA 2019 ATTENDANCE INCREASES 7% FROM 2016
WHOLE FOODS GETS WAYNE FARMS’ NAKED TRUTH
JBS USA ANNOUNCES GRAND ISLAND PLANT EXPANSION
PERDUE FARMS ACQUIRES PANORAMA MEATS
NORTH COUNTRY EXPANDS LOCAL PARTNERSHIPS
JACK LINK’S INTRODUCES ZERO-SUGAR JERKY
HORMEL FEELS ASF IMPACT
BEYOND MEAT EXPANDS ITS EUROPEAN PRODUCTION
WASHINGTON - Preparing for ASF
COVER STORY - Building a better way
THE BARBECUE REPORT - REALITY CHECK
RETAIL TRENDS - PORK IN THE King of Beers' COURT
BOOK REVIEW - A taste for the chase
MEAT PERSPECTIVE - Beef rib BONUS
TOOLS OF THE TRADE - Grilling gadgets galore
INDUSTRY EDUCATION - INVESTING IN EDUCATION
POULTRY PROCESSING TECH - WORKING ON WELFARE
CONTROLLED STUNNING
INGREDIENT ISSUES - Creative coatings
PACKAGING SOLUTIONS - GRAB 'N GO
FOOD SAFETY - THIRD-SHIFT thoroughness
SMALL BUSINESS MATTERS - German tradition finds a home in Texas
Automation trends + technology
ROBOTICS TECHNOLOGY - Working smarter
TOOLS OF THE TRADE - Walking, not running
PACKAGING SOLUTIONS - Perfecting packaging
SHOW PREVIEW - Rolling into Mobile
FROM THE CORRAL - Rewarding enrichments
SHOWCASE
NAMES IN THE NEWS
CALENDAR
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - June 2019 - Meat+Poultry - June 2019
Meat+Poultry - June 2019 - Meat+Poultry - June 2019
Meat+Poultry - June 2019 - 2
Meat+Poultry - June 2019 - 3
Meat+Poultry - June 2019 - CONTENTS
Meat+Poultry - June 2019 - 5
Meat+Poultry - June 2019 - 6
Meat+Poultry - June 2019 - 7
Meat+Poultry - June 2019 - COMMENTARY - Introduction to IFFA
Meat+Poultry - June 2019 - 9
Meat+Poultry - June 2019 - IMPOSSIBLE FOODS ANNOUNCES $300 MILLION ROUND OF FUNDING
Meat+Poultry - June 2019 - 11
Meat+Poultry - June 2019 - JBS USA ANNOUNCES GRAND ISLAND PLANT EXPANSION
Meat+Poultry - June 2019 - JACK LINK’S INTRODUCES ZERO-SUGAR JERKY
Meat+Poultry - June 2019 - BEYOND MEAT EXPANDS ITS EUROPEAN PRODUCTION
Meat+Poultry - June 2019 - 15
Meat+Poultry - June 2019 - WASHINGTON - Preparing for ASF
Meat+Poultry - June 2019 - 17
Meat+Poultry - June 2019 - COVER STORY - Building a better way
Meat+Poultry - June 2019 - 19
Meat+Poultry - June 2019 - 20
Meat+Poultry - June 2019 - 21
Meat+Poultry - June 2019 - 22
Meat+Poultry - June 2019 - 23
Meat+Poultry - June 2019 - 24
Meat+Poultry - June 2019 - 25
Meat+Poultry - June 2019 - 26
Meat+Poultry - June 2019 - 27
Meat+Poultry - June 2019 - THE BARBECUE REPORT - REALITY CHECK
Meat+Poultry - June 2019 - 29
Meat+Poultry - June 2019 - 30
Meat+Poultry - June 2019 - 31
Meat+Poultry - June 2019 - 32
Meat+Poultry - June 2019 - 33
Meat+Poultry - June 2019 - RETAIL TRENDS - PORK IN THE King of Beers' COURT
Meat+Poultry - June 2019 - 35
Meat+Poultry - June 2019 - BOOK REVIEW - A taste for the chase
Meat+Poultry - June 2019 - 37
Meat+Poultry - June 2019 - 38
Meat+Poultry - June 2019 - 39
Meat+Poultry - June 2019 - 40
Meat+Poultry - June 2019 - 41
Meat+Poultry - June 2019 - MEAT PERSPECTIVE - Beef rib BONUS
Meat+Poultry - June 2019 - 43
Meat+Poultry - June 2019 - TOOLS OF THE TRADE - Grilling gadgets galore
Meat+Poultry - June 2019 - 45
Meat+Poultry - June 2019 - INDUSTRY EDUCATION - INVESTING IN EDUCATION
Meat+Poultry - June 2019 - 47
Meat+Poultry - June 2019 - 48
Meat+Poultry - June 2019 - 49
Meat+Poultry - June 2019 - 50
Meat+Poultry - June 2019 - 51
Meat+Poultry - June 2019 - POULTRY PROCESSING TECH - WORKING ON WELFARE
Meat+Poultry - June 2019 - 53
Meat+Poultry - June 2019 - 54
Meat+Poultry - June 2019 - 55
Meat+Poultry - June 2019 - CONTROLLED STUNNING
Meat+Poultry - June 2019 - 57
Meat+Poultry - June 2019 - 58
Meat+Poultry - June 2019 - 59
Meat+Poultry - June 2019 - 60
Meat+Poultry - June 2019 - 61
Meat+Poultry - June 2019 - INGREDIENT ISSUES - Creative coatings
Meat+Poultry - June 2019 - 63
Meat+Poultry - June 2019 - 64
Meat+Poultry - June 2019 - 65
Meat+Poultry - June 2019 - PACKAGING SOLUTIONS - GRAB 'N GO
Meat+Poultry - June 2019 - 67
Meat+Poultry - June 2019 - 68
Meat+Poultry - June 2019 - 69
Meat+Poultry - June 2019 - 70
Meat+Poultry - June 2019 - 71
Meat+Poultry - June 2019 - FOOD SAFETY - THIRD-SHIFT thoroughness
Meat+Poultry - June 2019 - 73
Meat+Poultry - June 2019 - 74
Meat+Poultry - June 2019 - 75
Meat+Poultry - June 2019 - 76
Meat+Poultry - June 2019 - 77
Meat+Poultry - June 2019 - SMALL BUSINESS MATTERS - German tradition finds a home in Texas
Meat+Poultry - June 2019 - 79
Meat+Poultry - June 2019 - 80
Meat+Poultry - June 2019 - 81
Meat+Poultry - June 2019 - 82
Meat+Poultry - June 2019 - Automation trends + technology
Meat+Poultry - June 2019 - 84
Meat+Poultry - June 2019 - ROBOTICS TECHNOLOGY - Working smarter
Meat+Poultry - June 2019 - 86
Meat+Poultry - June 2019 - 87
Meat+Poultry - June 2019 - 88
Meat+Poultry - June 2019 - 89
Meat+Poultry - June 2019 - TOOLS OF THE TRADE - Walking, not running
Meat+Poultry - June 2019 - 91
Meat+Poultry - June 2019 - 92
Meat+Poultry - June 2019 - 93
Meat+Poultry - June 2019 - PACKAGING SOLUTIONS - Perfecting packaging
Meat+Poultry - June 2019 - 95
Meat+Poultry - June 2019 - 96
Meat+Poultry - June 2019 - 97
Meat+Poultry - June 2019 - 98
Meat+Poultry - June 2019 - 99
Meat+Poultry - June 2019 - SHOW PREVIEW - Rolling into Mobile
Meat+Poultry - June 2019 - 101
Meat+Poultry - June 2019 - FROM THE CORRAL - Rewarding enrichments
Meat+Poultry - June 2019 - 103
Meat+Poultry - June 2019 - SHOWCASE
Meat+Poultry - June 2019 - 105
Meat+Poultry - June 2019 - NAMES IN THE NEWS
Meat+Poultry - June 2019 - 107
Meat+Poultry - June 2019 - CALENDAR
Meat+Poultry - June 2019 - 109
Meat+Poultry - June 2019 - CLASSIFIEDS
Meat+Poultry - June 2019 - 111
Meat+Poultry - June 2019 - 112
Meat+Poultry - June 2019 - ADVERTISERS
Meat+Poultry - June 2019 - THE INSIDER
Meat+Poultry - June 2019 - 115
Meat+Poultry - June 2019 - 116
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