In-House made Stuffed Uruguay Angus Flank Meat with Spinach, Sun Dried Tomatoes, Feta cheese, Edam cheese, Garlic, Onion,  Salt & Pepper.

  The Ribs, unlike the plank steak, are situated right behind the forequarter, right after the brisket. It originates from the bottom and back portion of the animal, roughly comparable to the belly area. It tastes intensely meaty, almost sweet, and minerally. It’s a very fibrous cut, but it’s also quite delicate and nearly squishy in its raw state. We advise medium cooking for this steak, as we do for any cuts with a sizable amount of muscle fiber.