Animal Science, Department of


Date of this Version



Published in 2013 Nebraska Beef Cattle Report.


Copyright © 2013 The Board of Regents of the University of Nebraska. Used by permission. All rights reserved.


Beef short ribs (2-12) were collected from both sides of 10 Choice beef carcasses. Short ribs from the left side were utilized in a yield assessment and the right sides were prepared for a trained sensory panel. Ribs 9-12 had the greatest percent fat per rib and lower percent lean. Ribs 5-7 were intermediate in percent lean. Rib 5 was similar to ribs 9-10 for tenderness, and ribs 11-12 were rated least tender. Ribs 6-8 were rated highest for juiciness and ribs 5 and 11 were rated least juicy. No differences in off-flavor intensity existed among samples. These data suggest differences in short rib fabrication could be used to add value to the carcass.