Flanken Style Short Ribs

Also Known As: Beef Short Ribs, Bone-In; Cross-Cut Ribs; Cross-Cut Short Ribs; Korean Short Ribs

Cut thin across the ribs. Good marinated and grilled.

Butcher's Note

Rather than being cut between the bones, Flanken Style Ribs are cut thin across the rib bones.

Industry Ids ?

IMPS/NAMP - 1123

UPC - 1603

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:

Short Plate Primal | Primal Cut

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

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