BEEF ribs---Top-rib roast

FORE SHANK/SHIN
This wonderful piece of meat, when cross cut into slices, makes the best osso bucco in town. It houses the famous marrow bones, which are delicious in soups and stews. The collagen in the meat turns to a soft gelatine while cooking, which keeps the meat soft and tender. It makes wonderful soup meat as well and, once cooked, can be minced for your 'perogen'

This wonderful piece of meat, when cross cut into slices, makes the best osso bucco in town.