Short Ribs, Plate

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Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

USDA Nutrition Facts

Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories282
Protein25g
Total Fat18g
Total Carbohydrates0g
Potassium266mg
Sodium64mg
Cholesterol112mg
Serving Size3 oz ( 1 serving )
Calories233
Protein24g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium393mg
Sodium94mg
Cholesterol58mg
Serving Size1 lb
Calories165
Protein19g
Total Fat8g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium386mg
Sodium70mg
Cholesterol49mg

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