These ribs (first to fifth ribs) are found in the front quarter just above the brisket and shank. These ribs are meaty with shorter rib bones than the plate ribs. Chuck short ribs do well with low and slow methods like braising and smoking. This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
| Weight | 1-4 kg |
| Nutritional value per 100 g | 200 kcal |
| Proteins | 24 g |
| Fats | 12 g |
