5
That butcher shop in Detroit showed me a new way to handle rib tips
Stopped by Bert's Meat Market on Gratiot last weekend and watched the old timer there break down a whole rib section. He was using a curved boning knife to separate the tips from the spares, leaving way more meat on the tips than I ever do. I usually just chop straight through the cartilage but he worked around it in like 10 seconds flat. Anyone else have a method for getting more yield off those rib tips?
2 comments
Log in to join the discussion
Log In2 Comments
emma_young7d ago
Got to watch those old timers, you'll learn something every time. But I gotta gently correct one thing there - those aren't rib tips you're describing, they're actually the skirt meat off the back of the spare ribs. Real rib tips come from the sternum end, that little flap of cartilage and meat below the actual rib bones. The old timer was likely separating the skirt from the spares, which is a different cut altogether. Either way, sounds like a good technique for getting more meat off that area, just wanted to clear up the naming since it matters when you're ordering from a butcher.
3
the_sage7d ago
when you're ordering from a butcher" - buddy tried ordering "rib tips" and got a weird look.
9