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Beef Short Ribs
- Cross-cut rib strips with several bone discs
- Red meat with white fat streaks
- Flat strips include hard rib cross-sections
Meat
Cross-cut rib strips with several bone discs; Red meat with white fat streaks; Flat strips include hard rib cross-sections.
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Check these features together: Cross-cut rib strips with several bone discs; Red meat with white fat streaks; Flat strips include hard rib cross-sections. Colour alone is not sufficient. For packaged Beef Short Ribs, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
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Beef Short Ribs: Cross-cut rib strips with several bone discs. For Pork Spareribs, look for a repeated row of rib bones. Confirm the original name, ingredients or use as well; colour does not make the products interchangeable.
Pan-fry, grill or braise according to thickness.
Confirm the cut and check for bone chips; cooking time must suit the actual thickness. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
For Beef Short Ribs, check cross-cut rib strips with several bone discs. If uncertain, verify the label or ask the employer before using it.
唔該,我想要牛仔骨,請幫我確認名稱同用途。Meaning: I would like Beef Short Ribs, please. Help me confirm its name and use.
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