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Here in Rio Grande do Sul (Brazilian state), in my family's butcher shop, we used to make chuck ribs roast a lot in a period when the chuck was still not so valued. Over the years, more and more people have been discovering and enjoying this roast. Of course, the fact that the “gaucho” really likes ribs on the roast also helped make this cut even better known and appreciated.
We used to cut the chuck and the ribs were more fleshy and easier to sell. In addition to filling the customer's eyes, since at that time we were the only ones who sold such meaty ribs.
And I can say one thing: it’s easy to roast and after it’s done, delicious! It's a lot of meat, really, a lot of meat.