Chuck Short Ribs, Boneless

Also Known As: Boneless Braising Ribs; Boneless Short Ribs; Chuck Boneless Short Ribs; English Short Ribs; Middle Ribs

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

Butcher's Note

Boneless version of IMPS item number 130.

Industry Ids ?

IMPS/NAMP - 130A

UPC - 1127

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

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