wrote:
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Problem is like I was saying that they cut them sideways! I can get
them cut the right way, but have to order them ahead. I have never
in my life seen that before... got any idea whats up with that
silliness?

I have absolutely no idea whatsoever. They look ugly, awkward to eat
and cook. I rarely see them around here, and until lately, I just
attributed the "flanken" style ribs to a new guy at the saw.

Flanken? There's a term I am totally unfamiliar with. Sure you don't mean Al
Flanken?

he he he....


But this has to be some kind of marketing ploy. You can bet your
retailer would be doing it if they weren't making money. But if I
can't buy the traditional short ribs I want, I dont' get 'em.

Thing is, Sams used to cut them correctly, and the price didn't really
change when they started sawing through the ribs sideways like they were
some sort of CrackDonalds style riblets. Could they be getting more yield
that way? Its hard to figure how. What is even more mystifying is why Price
Chopper will sell boneless (why?) shortribs for cheap on sale, but not the
good ones. Anybody who braises short ribs knows that you gotta have that
bone for flavor. And the stupid term boneless shortribs is totally
oxymoronic.

Makes me think of that old Farside cartoon, The Boneless Chicken Ranch.

Damn all this talk of shortribs... I'm hungry again!

MartyB