Click the Sub - Primal Cut label, to learn more about Retail Cuts and Culinary Applications specific to each cut.
2 Rib short-rib
Tough, fibrous connective tissue is well proportioned to the lean fatty meat on the ribs. Giving the 2 Rib short-rib cut, a rich flavour.
Similarly to the short-rib, the short plate is tough in some aspects. It does, however, also have a flank steak that is known for its lean meat and fat aspects.