What are Beef Ribs and What are the Different Styles | The Bearded Butchers

[@KyprosEc]

I used to work at Knob Hill Farms in Cambridge, Ontario Canada and the only way we got out beef was in quarters. We would have to butcher from scratch and there's nothing better. They would hang in the cooler for a few weeks before cutting them up. We were truly the best of the best for this reason. I thoroughly enjoy these videos for this very reason.

[@PaulHood-r7u]

From Galt Ont. Remember how big the butcher line was. No place like that in Ont. Hespler and Pinebush. I buy from Costco in the bag. It’s okay but not like knob hill .

[@scottcaley6555]

Your video is the first one that’s answered my questions about different cuts of beef ribs. You not only answered the questions I had, you knocked it’s out of the park by showing where they are cut from, and how they share meat with other cuts! You have an awesome channel. Thank you

[@GCotg]

I've been searching (and frustrated) for a video/webpage that so clearly explained "ribs" as well as you do for soooo long. Thank you!

[@rclem87]

I’m a meat cutter for a grocery store. Everything I cut comes out of a box, but I love watching videos like this to learn more about true butchering!

[@niklausmikaelson2985]

Same here know exactly what you mean

[@jeffsmith2022]

You should have been around with me in the days of hanging beef and learned the art of 'breaking down' beef quarters...

[@Garth2011]

Yes...that is sad because you cannot create cuts for your customers when they ask. The store pretty much decides what a customer wants from a butcher. I have a problem with that idea, always have.

[@arlshadbakeerally]

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[@arlshadbakeerally]

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[@chefbo297]

I like how you guys have family members in the back helping you guys, especially teaching the young ones the trade...

[@dadi.1038]

I'm a butcher too, I'm working in the butcher shop, but this is on another level... I love this clean cutting, quality meat and good atmosphere at work. Love you guys, You are true professionals.

[@yusefkhan1752]

Nice man. I’m definitely trying to support local small businesses. Would be nice if our government did the same 😢

[@robertelliott3007]

The government is the reason I decided I went into this feild

[@tdragger172]

I really appreciate the straightforward explanations of the different rib cuts. I'm most impressed with those knives! They seem to slide through like butter.

[@domciancibelli]

My dad was a meat cutter the majority of his life after serving in WWII. He became a meat manager then manager of several stores and finally a meat department supervisor for the Pick n Pay chain of over 50 stores in and around Cleveland. I never paid attention to his trade and never learned the terminology. What a waste on my part. He died in 1996 and now I am his age when he passed. Finally you guys are laying out the terminology of the trade for me so I can pass it on to my children and grand children. Thanks guys!

[@ArielK1987]

These Butchers would be excellent teachers. At any culinary class, whether it's at a school or in the community.

[@joshhigdon4951]

I always have seen them as teachers here on youtube. What else would they be considered?

[@cintesis8135]

@@joshhigdon4951 PETA torture devices. Case closed.

[@johndunbar2393]

*are excellent teachers.

[@nzb0rn2]

@@cintesis8135 yeah but theyre sooo good at it!

[@rsimpkins1601]

They do make it it look easy..but it’s not....they just family country boys with tons of experience

[@str8-posted163]

I love those flanken style ribs. Me and my friend eat those while we are grilling other things for everyone else. They are our appetizers

[@ricedaddy88]

As a Korean I'm so glad you all showed galbi (kalbi, LA Style ribs, or flanken ribs) really not enough people know about them and if made right they are immensely delicious.

[@Zerokey789]

We use these a lot in Mexico where I am from they call them “costilla cargada” in different parts in Mexico they are called something else

[@Dr_V]

They're popular here in Eastern Europe as well, we call them "ladder steaks" (both beef and pork, cut the same way). Often marinated in a salty brine with various herbs and spices for a day or two, they're a favorite for outdoor/picnic barbecue parties.

[@Beeautifullifefarm]

Hundreds of millions of people eat these though .....

[@tdragger172]

Growing up in Texas we called them Tablitas or Mexican Ribs. I'm glad that I can find them now in Virginia.

[@ac14899]

Hello, I don't understand Korean BBQ. They put the precious marble ribs together and then shred them with scissors. It feels like this precious beef is wasted

[@roybokelman4215]

Flanken ribs for galbi, Korean ribs. Marinated and, as he said, cooked fast and hot.

[@highflyer13131]

I love how you guys break down the anatomy as you show us step by step all the cuts involved. My favorite part is seeing the products tossed on the smoker!!!

[@corvettecoupe3731]

That’s an artist…

[@djquinn11]

You are spot on about beef ribs, love them. Worked in a neighborhood butcher shop in the Detroit area in High School through college, this video sure brings back some memories. Great job gentleman.

[@rwilson208]

Great information. I am able to pick out my meats better because of what I have learned from you guys. If I lived closer to you all I would buy all of my meats from you. I just wish that all folks who dealt with meat were as honest as you guys are. Thank you for taking the time these few years, to teaching us so much about meats. God Bless

[@brianstuart4203]

That saw is amazing! I can’t believe how fast the beef went through it

[@grandmaauntiekate]

Learning a lot about the difference in RIBS and WHERE they are located. Fine Job

[@ronwatson4902]

You men are incredible when it comes to butchering. Absolute genious.I've said it before,it can't be done any better. Thank you again.

[@TheBeardedButchers]

Wow, thank you!

[@iantojones4322]

I didn't realize how much I missed the meat cutting. It's great to see a master at work! Very educational too!

[@cryptojoeca8062]

Them Flanken Ribs at 16:29 - Thicker are delicious, Argentinian style. Great vid!!!

[@TheBeardedButchers]

So good!

[@jonklass]

I just discovering this channel now and my god you guys are a gift to humanity. Really love the way you break all of this down.

[@TheBeardedButchers]

Welcome aboard, John!

[@johnhamilton9229]

You would be an amazing guest for cooks on a Coast Guard ship. Extremely valuable information. I served 25 years in the CG as a cook and loved every second. Well maybe not that one morning in Aruba during a port call.

[@TheBeardedButchers]

Wow, that would be such a huge honor!

[@STEPHOMA87]

Thanks!

[@NTF-fk8en]

You guys are absolutely the best in the business at what you do and instructional videos. My only regret is that you don’t live in my back yard!

[@nigelbriggs5369]

8:15 - Ribeye and Ribs... There's a European cut called Côte de Boeuf where the Ribeye is left on the bone. And it's fantastic!

[@elchanclascocina]

In this side of the pond that would be a bone in rib eye, indeed they are good, I guess if cooked well being attached to the bone it helps somehow with the flavor? Also with larger bone it is called a cowboy steak... in which people basically pay for the weight of the bone 😭.

[@jamesireland6606]

​@@elchanclascocinayep closer to the Bone sweeter the meat

[@MrMitchjos000]

Bros! I love after you cut it you assemble it again to show it all together. Super helpful.

[@TheBeardedButchers]

Happy to help, Josh!

[@heathparkhurst3011]

Holy crap! After watching this awesome vid I realized that I need to upgrade my knife collection. Currently using KitchenAid chef's knife and cleaver. Any suggestions?

[@HighVoltageVette71]

9:45 am, I’m fairly new to meat smoking and I was oblivious to the different cuts and make up, I appreciate your tutorials, helps me to better bbq for myself and family. Please keep up with your fantastic work

[@TheBeardedButchers]

Glad to hear, thanks!

[@brando9101]

Wow. Just...Wow. I loved every second of this. Such a fine art broken down so simply

[@tastewithjase]

I love this channel. I'm a Brit but love learning US style butchering - for the BBQ

[@angelcapote1218]

I love seeing the whole family in the background, by the way my first brisket last weekend with your black season came out awesome.

[@kirstyjjamieson]

Excellent content - the pace, info and camera work all on point. Thanks

[@adampierce9533]

Amazing video! It really helps so many of us appreciate where the cuts of meat we see in the store come from, as well as the skill it takes to do the butchering....

[@brandonbaker7361]

Great video. I love eating meat but I'm a novice when it comes to meat cuts. Your channel has helped me become more informed about things I've always loved to eat but other (more informed) people had prepared for me. Keep up the good work.

[@gmricardo83]

this is one of my favorite channels on youtube. I learn a lot. thank you!

[@alfredphillips3469]

I love how sharp his blade's are, like he's cutting butter...

[@TheBeardedButchers]

So sharp!

[@LaceyThumpr]

Hey Everyone! Happy Thursday! Yessir! Let's Get Into It!! Cannot wait!

[@TMac0925]

Not that y’all don’t already know but you are top notch in every way. I have ordered quite a bit of seasonings from you. All great. In KY. Gonna make the trek to Creston some day just to buy meat. Thank you guys for awesome videos and sharing your knowledge.

[@paulsimmons5731]

That’s great information, love your videos 🥩

[@brad_neal]

You guys are freakin' awesome - don't change a thing. You're excellent instructors and super fun to watch! Thanks so much for what you contribute in educating us protein people!

[@thomash9665]

Newly born carnivore here, thanks for breaking down the cuts for us. Gotta get me some Ribs!

[@Centrelink_Bogan]

I used to debone Lamb at an abatoirs and i've always been interested to see the different in breaking down different types of meat, its crazy to see just how similar it is! Cheers for the video dudes

[@Markbot1999]

I've seen those "Flanken" ribs many times at the meat counter and always wondered what to do with them. They are always outrageously expensive and called "short ribs". I've never heard of the term Flanken ribs before this video. One of our favorite ground beef blends we buy is the Shaq product which claims to be "brisket, chuck & short ribs." Short ribs aka Flanken ribs here in Florida are usually $16 per pound. I always wondered who would want to grind something that expensive to make burger? Very enjoyable video. Thanks for sharing!

[@tonisalas1720]

Es increíble el trabajo tan bien hecho que hacéis. Espectaculares profesionales y muy buenas explicaciones del corte etc. Enhorabuena chicos!!!

[@michaelcampbell5475]

Watch these guys all the time...Absolutely best tutorial I've ever come across....So, from up here in Canada, thank you very much !!!!

[@derekwalter7100]

Awesome! There are so many beef rib cuts, this really helps! Can't wait to see the cooking videos.

[@markhamade]

On September 4 well I was taking a shower my shoulder started to hurt and I started to get paralyzed from toe to neck. I’m fully paralyzed in the hospital still a Cedar Sinai an Beverly Hills and all I watch yes just channel I love this channel I love the butchering of meat I love the rubs and everything about it I had wanted to visit but do the business kept delaying and now I’m paralyzed If I walk again I hope to visit the store. I don’t know if it meansAnything to you but this channel has allowed me two make it through phantom pain and all the peanut paint I am dealing with. Keep up the great work and thank you for all you do

[@keifcheif5415]

"Some day, we're going to show you beef bacon, thats for another day." I must be from the future...

[@joshhigdon4951]

Lol. Me too

[@cylesullivan8096]

😂

[@v2occy809]

LOL Im like... wait a second...

[@shadetree6705]

Glad I'm not the only one...

[@jugaloking69dope58]

kzbin.info/www/bejne/qmGld55sh8mGZ68 just for past or future me!

[@3eggerfpv397]

Definitely has become one of my fave KZbin channels! Fascinating stuff!!

[@davidwilliams7935]

Everything about these presentations are excellent. I would like to call out the camera work for special mention. KZbin is so full of countless unwatchable videos because the creators don't understand how to use a camera. Here it's nice clear steady focusing on what should be seen at the right time, not zooming in and out, not swooping around and not doing the mistake of wherever your eye looks you sway the camera to that immediately. Nothing but high quality professional cinematography. Excellent job.

[@TheBeardedButchers]

Wow, thank you!

[@williamgreen9663]

Thanks for the weekend menu guys!

[@richardjoseph8532]

So satisfying to watch you guys work! I've watched many of your videos and I thoroughly enjoyed it! Thanks

[@TheBeardedButchers]

Thanks for watching, Richard!

[@byronargueta1026]

There is nothing better on Saturday afternoon than watching beef ribs being cut, i love beef.

[@tonycaudle]

I will be in Cincinnati in a few weeks. Might have to plan an extra day to come check out the shop and stock up on more seasonings since its only a few hours drive

[@davidethridge5748]

That noise at 7:22 is so gnarly!

[@denipar69]

Fantastic video explaining the butcher of beef! Now I know why my favourites, the short ribs and flankened ribs are so expensive in the supermarkets! There’s so little of them on each cow on each side! And now knowing where my favourite steak, rib eye comes from! Very informative! Thank you!

[@garyreams8123]

Wow,....what a great learning experience. You guys are very highly skilled. I'll be back to learn more.

[@ghunter2250]

Dear Chef, can't wait to try this recipe, yours looks like it turned out wonderfully. if you havent done one yet, how about showing us your favorite beef brisket recipe, eat well, be safe. thank you.

[@bryanfox2735]

We call the flanked rib a cross cut rib. Love em!!!

[@smokehousestu9614]

This was so interesting and you have a great way to delivery is excellent. Visually by expertly breaking down the meat and orally by keeping your information interesting and succinct Many thanks for this great video I have subscribed and look forward to many more interesting articles.👏

[@TheBeardedButchers]

Wow, thank you!

[@darlenerossiter9511]

I also love the long ribs, for putting in either the bbq, or in the oven.

[@TheJoshualincoln]

I loved this. I am a pork ribs guy, but now I am liking the flanken ribs and of course dino ribs. I get to add some new cuts to my backyard. Thanks so much!

[@TheBeardedButchers]

Oh yeah! New cuts = another satisfied meat lover. 🍖

[@rondetorres3842]

Great explanation! Now I know what I'm looking for, buying, and smoking for just myself or friends and family. Just waiting for time off from work and decent weather and I'll get my smoke on! Thanks for posting!!!

[@TheBeardedButchers]

Will do, Ron! Glad to help! :)

[@jimblack1630]

You guys are just freeking incredible. I love all versions of Beef ribs. Just wish they were not so hard to find here in the NW. Thanks for the education.

[@TheBeardedButchers]

Don't lose hope, Jim!

[@mzcookie59]

This video was so educational, from now on when I eat beef, I will look at differently. Thank You😃

[@bobroberts7308]

Hey you made Korean short ribs! I love those! I always wondered how they were cut

[@ticklemeelmo9006]

This is one of the best videos very informative and I was waiting for y'all to explain ribs cuts

[@carnivoreRon]

Gentleman. Thank you for this video. The video did this old carivore a world of good knowing about beef ribs. Again, thanks.

[@TheBeardedButchers]

Always welcome! Feel free to drop your suggestions on what we should cover next!

[@petercameron8832]

Best exhibition of first class cutting of top quality beef I have ever seen, and I am an old bloke?

[@davidcobb7446]

Great tutorial, thanks so much for sharing your skill and knowledge.

[@darlenerossiter9511]

I make the short ribs with sauerkraut, with butter, & Brown sugar, just a tsp full. Peeled red potato, then cut in half. Add to the disservice each other. Then add the Clubhouse Italian Seasoning with the red lid only, contains dehydrated vegetable peppers instead of pepper spices. Onion salt or powder, garlic salt or powder. Celery seed, & rosemary. Cook for about 45 minutes to 1 hour, then eat, delicious. The ribs is so soft, & very tasty.

[@markwhelan1414]

you guys are great! I’ve learned so much about where the cuts actually come from, from you. My friends keep asking me where I learned it… I send them to you!

[@deborahhall4636]

Thank you so much for these videos! After watching this one the other night, I was able to know what I was looking at when I did my Costco shopping trip today. They had quite the variety of beef ribs in the store today. Plus, they had ox tails. I don't know what to do with ox tails. I need to look up some recipes.

[@brianw572]

Another great video!! Definitely am enjoying your videos. I am learning quite a bit now of where my meat comes from. Thank you.

[@TheBeardedButchers]

Rock on!

[@dadu63]

Man yall are awesome! Meat cutter from Winn-Dixie back in the 80's. Thanks for sharing!

[@Dj-zz]

Another great educational video. I’m new to your channel & thoroughly enjoy it. I’m now becoming more educated in knowing what to ask for & ensure I’m getting the Quality & correct cuts. Wish I was armed with this years ago. Thanks.

[@TheBeardedButchers]

Thanks and welcome, DJ!

[@kathykaju1390]

How and why I got here, I have no idea, but I have learned so much. I love your videos.

[@TheBeardedButchers]

Glad to hear it, Kathy!

[@AV8R_1]

The grocery store near me doesn’t cut the beef short ribs the way you did here. You cut them down to about a 5 inch bone and separated the individual ribs. They cut it with three ribs connected, but with bones only about an inch or inch and a half long. They still call it “short ribs”. What’s the difference? They seem a lot more like the Flanken ribs..just thicker. I noticed on Porter Road, they have short ribs cut the same way. Three connected ribs with short bones. 🤔

[@andrewbrittain4006]

English style short ribs vs Korean style short ribs

[@andrewbrittain4006]

This is English, what you described is Korean

[@nicurate]

this is the best job in the world, greetings from the Urals!

[@slackerdug3423]

When I see beef ribs in the store, they look like all the meat has been picked off for hamburger and they packaged the bones.

[@dwoodstwin]

You’re seeing beef back ribs. What you want are beef short ribs/plate ribs

[@kc10man]

Yep!

[@19nzinga]

That’s so true!! It pisses me off.

[@thomassmith8817]

@@dwoodstwinback ribs come off the ribeye. The end price of the ribeye vs the back rib……if your were selling and it was your business what would you do? Just buy a whole BI Ribeye and bone it out however you’d like.

[@bruteht4655]

I bake my beef ribs in beer till they are falling off the bone. Then I finish them off on the grill for the sizzle.

[@seandupuie3552]

The beef stock that you could make from what they trimmed off that would be amazing!!!

[@seagypsybnb]

Thank you again! We have started to order the bone primal cuts at my work so this helping a ton!

[@TheBeardedButchers]

Happy to help, Henry!

[@tiburonblanco79]

Thank you for the detail rib info so I can ask the butcher in town. But could you explain how the rib cage is cut in Argentinian churrasco (grilling)?

[@josephmcgolrick3920]

I've learned a lot from this channel. Thanks a lot for sharing so much with us!

[@odredbosna6506]

Savrseni I cisti rezovi mesa.Odlicno poznavanje anatomije.Momci bravo kapa do poda.Ovo je nauka,licno smatram da ste iznad svih mesara.Veoma poucno.

[@Just_Pele]

I love me some prime boneless chuck short ribs. Season with salt and pepper, cook `em sous vide at 138F for 4 hours. Then sear `em in a hot skillet, and baste them with the fat of your choice with crushed garlic and thyme. It's like eating ribeye cap but for 1/2 the price, so tender.

[@timjones8210]

Short rib guy here. Great video. Thanks y’all

[@TheBeardedButchers]

One of the best cuts!

[@iskato914six]

great video. learned a lot. love bbq beef ribs. question for you is this, how do you clean your bandsaw? I'm assuming its part of your daily routine, would be interested in seeing it done. Thanks!

[@1onelyone]

Hey guys, you've already did a beef bacon video...and I loved it!!

[@SableDrakon]

Probably posted out of sequence. But still... I wish I could do beef bacon at work.

[@justbe4481]

I seen that video and went straight to my butcher and picked up some I didn't know what I've been missing ..

[@pennyblue6372]

07:08 whats that yellow green stuff?

[@stonefly69]

Great vid! The Korean franken ribs are great on the grill!!! Makes killer kalbi!!!

[@johnmurphy6475]

Every time you guys cook something I wish I could smell it through my phone lol 😂 keep up the great work guys

[@MrBoggles]

Loving the channel!! Learning learning learning

[@Justin-yx4bq]

interesting. I didn't know that flanken style and short ribs came from different ribs. For some reason, I thought the flanken style was a cross cut of the short rib. Traditionally Korean Galbi is made from the short ribs. Flanken style is an American form of Galbi called LA style because it was created in restaurants in Los Angeles.

[@xrayextra]

Brilliant! I work in the meat department of a grocery store. I'm not a butcher nor a cutter, I just serve up the meats. I get lots of questions and now, after watching this, I'll be able to answer them a lot better. I look forward to learning a lot more from your other videos. Thank you!

[@jimmyfumbanks6081]

all the beef rib cuts need to have a sweet carlmelized bbq sauce finish

[@growtimez]

as always these guys are awesome. let’s get some elk breakdown vids on the go gents! my BB spice arrives to northern British Columbia in a couple more days 🤘🏼🇨🇦🇨🇦

[@TheBeardedButchers]

More to come, my guy! 🔥

[@hansgrubber5753]

Thank you for the beef rib demo. You guys are the best butchers I have ever seen. Wish you lived in San Diego I’d would be a regular customer.

[@chrismack5416]

Another awesome video. I went to visit my local butcher, They had no idea what beef back ribs were. I even explained cut like you all did. At least I tried

[@robertrodgers1423]

What do you do with the meat removed above the Flanken ribs and what is it called? Is it ever offered as a cut?

[@mvurquiza]

Flanken Style but about 2" thick is the Argentinian "Tira de Asado" it's a fantastic way to have ribs, place on frill bone down to finish it on the meat side.

[@ibuddie01]

These guys are real ‘butchers.’ I’m a ‘meat cutter’ myself. Now if only my customers knew what the difference between a meat cutter and a butcher is haha. Greetings from 🇨🇦