Description
Beef country style ribs are cut from the chuck eye roll which is cut from the larger chuck roll. The chuck roll consists of meat from between the shoulder blade and the ribs, it has a lot of fat, and due to its toughness, it should be cooked low and slow. Country style ribs are produced by cutting the chuck eye in half lengthwise by a butterfly cut and portioning steaks. Country style ribs tend to be tough, so they are best braised or slow roasted. They are also frequently used for stew meat due to their rich, beefy flavor.