Why are short ribs so expensive? Short ribs, or “flanken” as they are sometimes called, are a cut of beef from the rib section. They come from where the ribs join together and are located near the vertebrae. Oftentimes, short ribs can be grilled, roasted, or braised for an extended period to tenderize them and extract their flavors. They’re extremely flavorful and rich in flavor which accounts for why so many people enjoy them so much.
If you love short ribs and want to prepare them yourself, you’ve likely noticed that they are a little bit expensive. Some sources say that they can be up to three times more expensive than other cuts of meat. If this is the case in your area, you may be looking for answers as to why this is the case. Here are some of the top ten reasons why short ribs tend to cost so much.
Here are 10 reasons why short ribs are so expensive:
Short ribs are located toward the lower section of the animal, which means they have to be processed in a certain way to extract them from the animal. This can take longer and require more manpower (labor), which generally results in higher production costs. When short ribs are processed in areas other than the United States, it’s also possible that they will have to be imported which also accounts for some of their higher cost.
9. Quality and Other Expenses
The quality of a short rib is often reflected in the price. The better the quality of the meat and the better-finished product you’re able to create from it, the more money you can charge for it. While this sounds fair enough, other expenses may increase as well. For example, some of these ribs may be sold in smaller portions or they could also be sold as “seconds” which most consumers are willing to pay less for because they have certain imperfections.
8. Wet Meats
One of the main reasons why short ribs can be expensive is because they are wet meats. This means that they cover a lot of space in their containers and require more air to keep them moving. In addition, those long chunks of meat have to be de-boned and trimmed which adds to the labor costs associated with producing them.
7. Beef Short Ribs vs. Pork Short Ribs
Beef short ribs are more popular than pork short ribs, and they’re also more expensive. Since they’re a cut of meat that’s taken from the rib section it’s common for them to be expensive considering the labor involved in their production. However, some people may find that pork short ribs are just as flavorful and juicy as beef short ribs and can therefore be sold at a lower price than other cuts of meat that are produced at a similar level of quality.
6. The Markets
The U.S. market has a demand for high-quality cuts of meat that result in a higher price on the market, but this is not always the case in other parts of the world. For example, if you try to sell high-quality beef in Japan, it will probably cost you less to produce than it would cost you to sell top-quality beef in the United States which explains why there are so many American cattle farms that have been exporting their meat to Japan over the past few decades.
5. Quality Control
Beef short ribs are often sold at butcher joints, which means that any small imperfections in the meat can be spotted by the consumer and they can be easily removed. With this in mind, you’ll have to pay a higher price for beef short ribs because of how much attention is paid to them during their production process. Again, this is something that makes their production cost higher.
One of the most important steps in the preparation of short ribs is seasoning them with salt and pepper (the amount of both will depend on what you’re using them for). Again, a high amount of labor is involved in preparing meat for its final use, and this means that there’s a high chance that your meat may not be as flavorful as you intend it to be.
3. Tough Meat
When you choose to buy “tough meat”, it may be a problem for you. Short ribs are difficult to completely cook and trim before you can use them for cooking purposes. This moisture makes the meat easy to dry out and can result in some of its juices sticking to the ribs. You’ll have to pay a higher price for such premium meats because of their high production costs.
2. Supplies and Unsustainable Practices
Depending on what part of the world you live in, there may be harsher conditions or other issues that can affect the price of your short ribs. For example, cows in certain areas of the world (such as Australia) may be forced to only consume grass as opposed to other types of animal feed (such as corn), which affects the quality of meat that is produced from them. In addition, laws have been put in place that mandate that animals be slaughtered before a certain age (such as 30 months). Short ribs from older animals are far more expensive to produce than short ribs from younger animals.
1. Country of Origin
The country of origin for your beef may determine how much it costs you when you buy it. This goes for beef cuts as well as other types of meat as well. For example, Australian cows tend to produce better tasting short ribs than many other types of cows in the world, and therefore, the price for these short ribs reflects this quality.
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Frequently Asked Questions:
Are short ribs normally beef or pork?
Short ribs are usually pork.
Short ribs, also known as beef short ribs or flanken, come from the cow’s rib section. Short ribs have been a favorite of butchers for centuries because they are prized for their rich flavor and fatty edge. Pork short ribs, on the other hand, come from the pig’s belly area that is removed during slicing to create bacon. The pork belly is then smoked and made into bacon.
You need to know the difference between beef short ribs and pork short ribs if you are a meat cook or restaurant owner because the recipes will be completely different. Typically, beef short ribs are cut from the rib section of a cow called the “primer rib”; whereas pork short ribs come from cuts on the pig’s belly.
Therefore, beef short ribs are known to be more valuable and expensive than pork short ribs.
The price difference depends on the source of the meat, method of preparation, and cut. Beef short ribs are usually more expensive than pork short ribs because they are cut from prime rib sections and usually come from cows rather than pigs. Therefore, they have higher fat content and a richer flavor which allows them to be cooked in different ways. Pork short ribs are cut into cubes and then smoked which makes it hard to maintain the same moistness that is found in beef short ribs. Beef short ribs are known for having more fat and collagen, which absorbs the flavors of the spices used to prepare them.
Since pork short ribs have higher fat content and are less expensive than beef short ribs, it is cheaper to use pork short ribs when making barbecue sauce or stew. The pork flavor overpowers the flavor of the beef so using pork fat or bacon drippings to cook your beef may make your barbecue sauce look like mustard or vinegar rather than your desired taste.
Short ribs are considered a delicacy and some people prefer to use them in their stew. However, the meat is so tender that it is difficult to cut, so it’s best to buy it minced or as slices of meat. Mashed potato preparations with gravy stains can be prepared using beef short ribs. They taste okay if prepared using a long-simmering process but if not, they can be much easier to prepare using a pressure cooker than with other cuts of the animal. It is up to you to decide if you want to use beef or pork short ribs during your cooking process.
What is a short rib?
A short rib roast simply means a beef rib that has been cut into smaller pieces. Short ribs usually come from the beef plate section and are cut in half or quarters to make for easier cooking. A common misnomer about this cut of meat is that it only comes from the belly, but it actually comes from the lower part of the cow’s rib cage and is often referred to as a “primal cut”.
Short ribs, if cooked properly, can be tender and juicy, but they do require extra care when cooking to prevent drying out. Because they come from the rib cage, some of their muscle moves after it is cooked so that the meat may become more “tender” than its flat-cut counterparts. The idea of short ribs is that you eat them along with other cuts of beef to offer a whole assortment of tastes and textures.
How To Select Short Ribs?
When shopping for short ribs, the cuts should be plump and solid. Avoid any with white lines in them or any cuts that have a lot of fat. Short ribs are a very fatty cut of meat, so prepare yourself to trim off excess fat before cooking. If you are unsure that you are buying short ribs that have been cut into the proper piece, it is probably better to avoid it altogether and look at another choice. This is especially true if you have never cooked short ribs before.
Short ribs are usually sold in bone-in at butcher shops, though some can be bought boneless. In either case, there is a good chance that the meat has been partially trimmed of fat, but it will still have a large amount of excess fat on it. If this is the case, trim away as much fat as you can before cooking to prevent drying out your short ribs.
While the meat itself can be dressed up with any number of spices and sauces, these recipes are specially designed to work with short ribs. The cooking time you will need depends on the cut of meat you buy; bone-in short ribs require less time to cook than boneless short ribs. However, bone-in short ribs indeed tend to soak in juices more than boneless ones. This can result in a longer cooking time for the meat and an even drier end product.
Short ribs are best cooked when left at room temperature before being placed in your oven or on a grill. You can even use your slow cooker, but be sure and cook them until the meat is tender. This can take anywhere from 4 to 12 hours. Short ribs require constant monitoring due to the way they absorb their juices and this is where it’s easiest to have someone around who knows how to properly cook them.
To assemble, you may want to add some of the broth that was made from the short ribs. This can be achieved in several ways, but most often with a classic beef stew or anything similar. If you’d like, you can also decide to thicken your sauce with some flour or cornstarch and then add any diced vegetables into the mix.
Try adding mushrooms, onions, and potatoes once your short ribs are cooked, and if desired dip them into sauces. You can also mix these vegetables into the flour or cornstarch and then drop them into the sauce to create an edible crust. Once you have determined what you’d like to do with your short ribs, all that is left to do is start cooking!
How many ribs does a cow have?
The most common answer is 24, but some cows have more or less than that.
How much are short ribs per pound?
The price per pound for short ribs does vary by what cut you get. If you go to the butcher and are looking for choice or prime cuts, you’ll pay upwards of $3.00 per pound. That’s quite a bit more than if you simply ask for the “lesser” cuts like the beef stew meat or beef back ribs.
Beef back ribs are cut from the top of the rib where it connects with the spine. These will run you around $1.50 to $2.00 per pound.
Beef stew meat runs about a dollar per pound, but if you tend to like your meat tender and falling off the bone, then even this cut is going to fall short of what you desire.
Also, keep in mind that the cheaper cuts of short ribs will tend to be a lot fattier than some of the more expensive cuts. This means that your cooking time will need to be longer than the prime ribs.
If you go with a really good cut of meat from either of these categories, you’ll pay $3.00 to $4.25 per pound for an excellent end product that you can use for barbecuing or grilling out food.
How much do ribs cost?
That is a question that can be difficult to answer. The simple answer would be that the cost of ribs will depend entirely on where you are. For example, if you’re in New York City, ribs could cost as little as $10 tops. However, in rural areas of Montana and Wyoming, rib prices could be around $20 a pack. This price difference is due to the demand for quality pork which there is more of in densely populated urban areas than out in the boonies.
Another factor that could affect the price of ribs could be how they were raised. The cost of raising pigs can vary greatly. Most notably is the feed required to grow them. So while Urban farmers may be able to raise a pig for $1 per pound, in rural areas where there is less demand for hogs and materials, a pig may cost $2 per pound to raise.
Some stores will also charge extra for some of the more desirable cuts of meat(like ribs and steak). This is due to how much work it takes to get them ready for sale. $3-5 dollars a pound should be considered a fair price for both quality pork and beef in most areas.