Beef Butchery - Cutting the Short Ribs

 

An expert butcher at Silver Fern Farms demonstrates how the short ribs are cut from a side of beef. Order this grass-fed beef: http://www.marxfoods.com/grass-fed-beef Transcript: "The short rib comes from the animal's chest, and is made up of five ribs. Mark from the second rib, down to the seventh, to remove ribs three, four, five, six & seven. Once the rib is marked, it must be cut by pulling it between the seams. It's very easy for some meat to be left on the carcass. It's vital that all the meat comes away with the short rib, giving it a flat, even meat cover. Once the short rib has been removed from the carcass, no further trimming is needed. This is an excellent braising cut."