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Above top are photos of two common cuts of beef short ribs ... the traditional cut which parallels the bone (left) ... and the "flanken cut" which is cut across the bones. Bottom photo is the flanken-cut short ribs grilled. Both cuts are juicy and flavorful. We like the flanken-cut for two reasons: They cook faster and are easier to eat than the traditional cut. Try them both yourself. Go to next page .. click here.


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