by redwattles » Thu Apr 25, 2013 2:49 pm
David, since you're a licensed butcher and a chef, I hope you'll explain your picture as far as fat content, lean, color, and all that good stuff that we all should look for. For short ribs, in my opinion these look terrific. Short ribs historically have more fat, (except on our beloved red wattles!). That color is beautiful too. It looks deep and flavorful even before cooking.