Premium boneless beef chuck short ribs cut from USDA Choice grade beef. Despite the "short ribs" name, these are actually cut from the chuck section and sliced into thin strips that resemble traditional short ribs. The meat features excellent marbling throughout, making it ideal for both quick-cooking and slow-braising methods.

This versatile cut can be prepared multiple ways. For quick cooking, sear the thin-cut pieces at high heat to medium-rare (around 145°F) for tender, flavorful results similar to strip steak. For traditional preparation, braise low and slow in wine, beer, or stock with aromatics to break down the connective tissue and create rich, fall-apart tender meat with savory gravy. The cut is also excellent for Korean-style galbi, stir-fry, or sous vide preparation at 131°F for 48-72 hours.

USDA Choice grade beef has less marbling than Prime but remains high quality. The meat is tender, juicy, and flavorful, particularly cuts from the chuck section. The thin slicing makes this cut cook faster than traditional thick-cut short ribs while maintaining the characteristic beefy flavor and rich texture when properly prepared.