Used in multiple popular recipes
Ingredient Information
Name
Boneless strip steaks
Category
Carnes
Popularity
22 recipes
Status
Inactive
Description
Boneless short rib steaks are cuts of beef obtained from the central part of the animal's ribs, specifically from the boneless short rib. These steaks are notable for their tender texture and intense flavor due to the moderate fat marbling that gives them juiciness when cooked.
This cut is very popular in the cuisine of several Latin American countries, especially in Argentina and Mexico, where they are used for grilling, stews, or braises. Being boneless, their cooking is more uniform, making them ideal for recipes that require the meat to be cut into regular, easy-to-handle portions.
Properties: Short rib steaks are a good source of high-quality protein, iron, zinc, and B-complex vitamins, essential nutrients for the formation of red blood cells, the functioning of the immune system, and energy production. Furthermore, as a cut with some intramuscular fat, it provides flavor without being excessively fatty when cooked properly.
Synonyms in Latin America: In different regions, this cut may also be known as boneless rib steak, boneless rib, or simply rib steak. In some countries, although less common, it may also be called boneless flanken-style ribs to differentiate it from the classic bone-in cut.