People often want to know the difference between beef “Chuck” and beef “Plate” short ribs...well, here you go. The first video is from the Chuck cut. Chuck short ribs are usually smaller and noticeably leaner from my experiences...good, but kind of eats more like a roast that would benefit from some braising. Very tender if cooked long enough, but not real moist overall as there isn’t a lot of marbling. They come as a 4-bone rack and are the ribs 2-5 (IMPS #130A ) from the Chuck section just under the neck of the steer. On the other hand, Plate short ribs are usually meatier and a lot fattier as they have a different muscle structure (second video); Plate ribs come as a 3-bone rack and are ribs 6-8 (IMPS #123A ) which are near the belly section. I won’t speak for anyone else but I personally much prefer to cook (and eat or serve) the Plate cut. My local Whole Foods carries them and every once in a while they sell them for $5.99/lb. to Prime members. If you don’t have a WF or Prime membership, check out your local Sam’s Club or butcher for them. Let me know if you have any questions about these or how to properly cook them.