Product details:
Features:
- How to eat: fried, grilled, baked.
- Cowboy ribs and beef short ribs come from the same part. The cut part with bones is called cowboy bones, and the boneless part is beef short ribs. Because the bones are covered with fascia, they need to be heated for a long time. The membrane is cooked soft, but because the meat in this part is rich in fat and evenly distributed, the meat will not be too old or dry if it exceeds a certain doneness.
- Certified Angus Beef (CAB) is a registered trademark owned by the American Angus Association and registered with the U.S. federal government. Only Angus breed cattle can be inspected. The inspected Black Angus cattle carcasses must meet the standards set by CAB to be eligible for CAB certification.
- U.S. beef is classified according to the 8 grades of the United States Department of Agriculture (USDA). The highest grade is Prime, accounting for about 2.9% of all U.S. beef. The second grade is Choice, followed by optional grade. (Select), the rest are Standard, Commercial, Utility, Cutter and Canner