Quote:
Originally Posted by cricky101
I've been wanting to try some beef ribs but at the grocery store meat counter they always look like they're all bone. Might have to stop into Von Hanson's to get a rack to test out.
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Ask the butcher to see a cryopack of ribs out of the freezer, for the larger chains it seems to be that typically it's the meat processing and packing facility that gouges out all the meat, but sometimes you get lucky.
Quote:
Originally Posted by ApexAZ
Nice. Before you know it, you'll be needing a larger belt. 
We cook beef ribs a lot because my girlfriend won't eat pork. On some special occassions we have purchased them from Von Hansons in Chandler and they are TERRIFIC, but cost a small fortune. Like $20 per rack. They are very good though because they are cut thick. |
$20 a rack? And from a real butcher / meat locker, and not a grocery store? That's cheap compared to out here.