Korean Beef Ribs:
The meat has a coarse texture that when cooked slowly at a lower temperature, will become very soft & easy to chew. The bones still have their marrow in them & depending on how you cook them, can be used to add extra flavour to the meat. The fat that is left on these will help keep the beef moist during the cook because it will also start to render down.
Remember that “Fat is flavour”.
Our Korean Beef Ribs have been cut, as the name suggests from the rib cage numbers 3-5 out of the forequarter. Once they have trimmed & squared the ends, it is they ready for sawing into the thin strips that are Korean Beef Ribs.
The lower part of the beef rib cage is called the flank or Beef Plate, ribs 6-10; our expert butchers remove the whole section on the bone as a piece. We would trim or use this end for different commercial applications as they have two layers of meat which carry to much excess fat for this particular cut.
These types of ribs are normally found in Korean restaurants, specialist Asian or Korean butchers & occasionally a BBQ restaurant. These are a fantastic cut with much interest in the Korean community & are now becoming more sought after in Europe. Like this & many other specialist meat cuts, people normally only find out about them through visiting one of the aforementioned places or through social media.
As specialist cuts are hard to find a consistent supply of, just like our Beef Jacobs Ladders, Pork Boston Butts or Chicken Lollipops we hope to bring more to our website like this in the future & make them available to shop online at your fingertips.
The beef has been aged for a few days on the bone before cutting as we don’t want them to dry out in the chillers because they are a naturally thinner whole piece. When beef is left on the bone longer & the bones have been sawn, it normally gives a shortened shelf life. We get around this by cutting & packing within a few minutes before they are placed into a blast freezer. The freezing process stops any deterioration & preserves all the flavour & moisture instantly.
All our production facilities are BRC Approved & we are always using local herds to maintain a sustainable supply chain & to support local farmers.
We vacuum seal the Korean Beef Ribs into recyclable clear pouches which gently hold the shape of the piece & the vacuum process keeps all the moisture in the meat. They are vacuum-sealed in small twin packs for your convenience & ease of storage, they can be bought up to room temperature without drying out before cooking.
Our natural Grass-Fed beef is an excellent source of vitamins, minerals & protein, these are all locked by the packaging to ensure your beef ribs delivery is perfect every time.
We are always looking to find other methods of packaging that is cheaper & more Eco-friendly, so we can then help improve the environment moving towards a greener future. We are now using a thinner, stronger packaging that is also recyclable which helps us to reduce our carbon footprint by using less plastic. We encourage our customers to recycle their food packaging more by making them aware that it is recyclable through social media & the information on the packaging.
By actively recycling your packaging & making sure that it is placed onto the appropriate recycling collection bin, helps us to reduce our carbon foot print even further to help us create a greener environment.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to your table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
When someone has just purchased a new BBQ it normally means that it’s time to invite a few friends round to show it off. Something like the Korean Beef Ribs would be an easy way to try a new dish that your friends will love. When you don’t want to be outdoors cooking on the BBQ, these are right at home in the slow cooker with a delicious marinade.
Enjoy making your own signature dish from these delicious Korean Beef Ribs, when you have these nailed, you will make these a stock item at home in the freezer. Just have fun with cooking these & don’t forget to tag us in your social media posts. #abrandisapromise
- MORE INFORMATION
Korean Beef Ribs:
The meat has a coarse texture that when cooked slowly at a lower temperature, will become very soft & easy to chew. The bones still have their marrow in them & depending on how you cook them, can be used to add extra flavour to the meat. The fat that is left on these will help keep the beef moist during the cook because it will also start to render down.
Remember that “Fat is flavour”.
Our Korean Beef Ribs have been cut, as the name suggests from the rib cage numbers 3-5 out of the forequarter. Once they have trimmed & squared the ends, it is they ready for sawing into the thin strips that are Korean Beef Ribs.
The lower part of the beef rib cage is called the flank or Beef Plate, ribs 6-10; our expert butchers remove the whole section on the bone as a piece. We would trim or use this end for different commercial applications as they have two layers of meat which carry to much excess fat for this particular cut.
These types of ribs are normally found in Korean restaurants, specialist Asian or Korean butchers & occasionally a BBQ restaurant. These are a fantastic cut with much interest in the Korean community & are now becoming more sought after in Europe. Like this & many other specialist meat cuts, people normally only find out about them through visiting one of the aforementioned places or through social media.
As specialist cuts are hard to find a consistent supply of, just like our Beef Jacobs Ladders, Pork Boston Butts or Chicken Lollipops we hope to bring more to our website like this in the future & make them available to shop online at your fingertips.
The beef has been aged for a few days on the bone before cutting as we don’t want them to dry out in the chillers because they are a naturally thinner whole piece. When beef is left on the bone longer & the bones have been sawn, it normally gives a shortened shelf life. We get around this by cutting & packing within a few minutes before they are placed into a blast freezer. The freezing process stops any deterioration & preserves all the flavour & moisture instantly.
All our production facilities are BRC Approved & we are always using local herds to maintain a sustainable supply chain & to support local farmers.
We vacuum seal the Korean Beef Ribs into recyclable clear pouches which gently hold the shape of the piece & the vacuum process keeps all the moisture in the meat. They are vacuum-sealed in small twin packs for your convenience & ease of storage, they can be bought up to room temperature without drying out before cooking.
Our natural Grass-Fed beef is an excellent source of vitamins, minerals & protein, these are all locked by the packaging to ensure your beef ribs delivery is perfect every time.
We are always looking to find other methods of packaging that is cheaper & more Eco-friendly, so we can then help improve the environment moving towards a greener future. We are now using a thinner, stronger packaging that is also recyclable which helps us to reduce our carbon footprint by using less plastic. We encourage our customers to recycle their food packaging more by making them aware that it is recyclable through social media & the information on the packaging.
By actively recycling your packaging & making sure that it is placed onto the appropriate recycling collection bin, helps us to reduce our carbon foot print even further to help us create a greener environment.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to your table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
When someone has just purchased a new BBQ it normally means that it’s time to invite a few friends round to show it off. Something like the Korean Beef Ribs would be an easy way to try a new dish that your friends will love. When you don’t want to be outdoors cooking on the BBQ, these are right at home in the slow cooker with a delicious marinade.
Enjoy making your own signature dish from these delicious Korean Beef Ribs, when you have these nailed, you will make these a stock item at home in the freezer. Just have fun with cooking these & don’t forget to tag us in your social media posts. #abrandisapromise
- KOREAN BEEF RIBS RECIPES
