Short Rib, Perfect for BBQ (more than just stewed)｜Aussie Beef

Boneless Short Rib Meat is firm yet richly marbled, making it juicy and tender. The evenly distributed marbling provides exceptional flavor. Cutting direction (muscle grain) is key to texture and doneness—always cut against the grain for tenderness, and keep slices consistent for even cooking. ________________________________________ ▲ Demonstrated by: Meat & Livestock Australia / Calvin Gung, Senior Technical Specialist 澳洲肉類畜牧協會 / 資深技術顧問 龔振華 Calvin Gung ▲ Brand Featured: JACK’S CREEK Black Angus, Grain-fed 130 days 藍傑克 JACK'S CREEK 黑安格斯 穀飼130天 ▲ Imported By: Food Go Enterprise Pty Ltd TEL: 07-311-2705 富可食品企業有限公司 ________________________________________ Video Chapters: 00:00 Introduction & Diagram of Boneless Short Rib 03:51 Key Points and Techniques 06:06 Introduction of Beef Brand 07:10 Trimming and Cutting Demonstration 16:16 Cutting Steak Slices Demonstration 17:26 Cutting Hot Pot Slices Demonstration 18:40 Cutting BBQ Slices Demonstration 19:27 Cutting Yakiniku Slices Demonstration 20:44 Cutting Dice Cubes Demonstration