Beef Back Ribs come from the rib area of the cow. For comparison, short ribs are the ends of these ribs, cut off, that reach down into the chuck and plate areas of the cow. Short ribs will be meatier, but back ribs are more tender.
There is a generous amount of fat on this cut of meat, which is a plus for cooks such as barbequers looking for cuts that won’t dry out during long cooking.
Most people never consider as they bite into a thick, juicy, tender beef steak, exactly what it takes to get it to the table. More than just the final preparation by a passionate chef, bringing South Africa's finest beef to tables across the length and breadth of this beautiful country requires dedication, expertise, and effort of a vast number of people, using state-of-the-art equipment and based at facilities operating under the strictest quality control standards.
Note: Actual product may be slightly different from the images.
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