AtlasMas
Chuck ribs
flavour distinctiveness
fattiness
For roasting
For ground meat
For cooking
For braising
For grilling and spit-roastingChuck ribs comprise the ribs below the shoulder. Unlike short ribs, these ribs have large pieces of connective tissue that, when cut away, reveal tender and tasty meat – just like the short ribs. In Czech cuisine, ribs with bones are most commonly boiled and served hot with mustard and horseradish, baked on garlic and, after deboning, can be used for a roulade and juicy hamburgers (ground together with leaner chuck).
The ribs between the first and eighth rib have a rectangular shape composed in the front part of the chuck ribs (1st to 5th rib) and then the short plate (6th to 8th rib).
Chuck ribs
