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Member's Mark USDA Choice Angus Whole Beef Short Ribs, Bone-in, Cryovac, priced per pound, 2 per bag

Guess they don't carry them at the Bowling Green,KY (No. 4876).  Kid got downright defensive when I asked about these and kept on saying their meat is fresh and they cut it themselves.  I did give him credit in that he did go look but came back telling me they never get in frozen meat and they cut it there.  Very disappointed that they didn't have these (was looking forward to smiking them for the 4th of July and with the attitude.  Another reason to let my membership expire

Wasted time looking for them

They refuse to cut these for me in a fully capable butcher department.

Refuse to cut

I cooked the ribs for 4 hours and brought them in to eat. Extremely fat and hard to get some beef. I’ve had short ribs before and never experienced a big fat content and any meat that I could eat was tough. A waste of money.

Extremely fat

Your Wallkill, NY. store has been out of plate ribs(Dino ribs) for months. Please restock.

Restock

This was not a “whole” beef rib rack as pictured.  Instead it was thinly sliced across the bones for a Korean style beef rib meat placed in a pile and then cryovaccumed. The curbside delivery associate at the store had no clue of the difference between a whole intact rack of beef ribs was compared to the thinly sliced Korean style beef rib.  I was supposed to get a refund and never did receive that on my CC.  Either change your picture to reflect the product accurately or provide the product as pictured.

Incorrect picture of product received

They are the King of all barbecue for me.  I used to call them “brisket on a stick”.  But, really, they are even better than brisket.  They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. 

I picked up 2 racks of beef ribs from Sam’s Club.  Sam’s had these for $8.48 a pound!  These two racks weigh about 15 pounds…each rack is about 7 1/2 pounds…each rib is about 2 1/2 lbs.

These are the 123A 3-bone plate ribs…ribs 6-8, Choice CAB.  Around here I’ve only ever been able to get the 130A beef chuck ribs at Albertson’s, which are ribs 2-5.  They are good, but shorter and less meaty than the plate ribs.  These 123A plate ribs are HUGE! There is a big difference in the two different types of beef short ribs, and anytime you can get the plate ribs, that’s the way to go.

Beef short ribs are known for their substantial connective tissue. This connective tissue, primarily collagen, is responsible for the toughness when cooked improperly. However, this same collagen is the key to tenderness. When subjected to low and slow barbecue methods, collagen breaks down into gelatin, resulting in a moist, flavorful, and incredibly tender final product.

Outstanding 123A Beef Short Ribs at a Great Price

Customer reviews for Member's Mark USDA Choice Angus Whole Beef Short Ribs, Bone-in, Cryovac, priced per pound, 2 per bag

Member photos

Wasted time looking for them

Refuse to cut

Extremely fat

Restock