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a highly regarded fish in Japanese cooking
is renowned for its tender texture and subtle umami flavor
Often enjoyed seared or as a pâté
Celebrated for its velvety texture and rich
and should not be overcooked since it loses flavor
USDA, BEEF, CHOICE, SHORT RIBS, VOLCANO CUT, VIMAFOODS a highly regarded fish inShort ribs come from a cow's chuck, plate, rib, or brisket. They're called "short" ribs because they're wrapped in meat. However, they have more meat than other beef rib varieties.
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