On Tue, 2 Mar 2021 02:12:46 -0800 (PST), dsi1 >
wrote:

>On Monday, March 1, 2021 at 9:25:35 PM UTC-10, Sqwertz wrote:
>> On Mon, 1 Mar 2021 10:30:23 -0800 (PST), dsi1 wrote:
>>
>> > It's called an "LA" style cut.
>> Only on your rock.
>>
>> -sw
>
>I don't call it an LA cut. That's mostly what Koreans and people on the mainland call it. I call it a "flanken" cut.
>https://www.maangchi.com/ingredient/...eef-short-ribs

With it being cut that thin, it must be on and then off the grill. I
used to grill the other cut of short ribs. I can't find that cut
anymore, - at least not at local supermarkets. We have couple of
specialty meat shops that I've never been to because they are about as
far away from me as you can get. With so many new people moving to
our city from the West Coast I am seeing more and more foods that I
have read about but were never here before.
Janet US