Diced Angus Short Ribs 安格斯牛小排牛肉粒

Angus beef in the UK, particularly from regions like Kent, is known for its rich, natural flavour and exceptional marbling due to the temperate climate and careful grass-fed or grain-fed practices. The local, sustainable farming methods used in the UK produce beef that is often leaner, with a slightly more complex flavor compared to Angus beef from New Zealand or Australia, which tend to be raised in more open, expansive pasture systems. New Zealand beef tends to be grass-fed year-round, resulting in a more earthy, clean flavour. In contrast, Australian Angus beef, which can be either grass-fed or grain-finished, offers a more balanced taste, often with a slightly fattier and more tender texture compared to the UK’s leaner cuts.When comparing short ribs to other parts of beef, short ribs are known for their intense, beefy flavour and tender, juicy texture when cooked properly.

Unlike leaner cuts like sirloin or filet mignon, short ribs are generously marbled with fat, which melts during slow cooking, creating a rich, hearty taste. This marbling also sets short ribs apart from tougher cuts like brisket or shank, which require longer cooking times to achieve tenderness. Short ribs strike a balance between the tenderness of premium cuts and the robust, beef-forward taste of fattier, slow-cooked meats.