USDA Choice beef chuck boneless short ribs, cut Korean-style for kalbi preparation. These chuck short ribs feature excellent marbling throughout the meat, making them ideal for Korean barbecue and grilling applications. The cut comes from the chuck or shoulder section of the beef and despite being labeled as short ribs, these are actually heavily marbled flat chuck muscles cut cross-sectionally. The Korean-style cut allows the meat to absorb marinades effectively and cook quickly over high heat.

Best prepared by marinating for 12-24 hours in a mixture of soy sauce, brown sugar, Asian pear, garlic, ginger, and sesame oil, then grilling over high heat at 450-550°F for 3-4 minutes per side until dark grill marks form. The ribs can also be braised or slow-cooked for 5+ hours to break down connective tissue, resulting in fall-apart tender meat. When grilled, the well-marbled meat delivers juicy tenderness with a rich, beefy flavor similar to ribeye steak. Traditionally served with lettuce wraps, leafy vegetables, and perilla leaves.