The Best Cuts for Burgers: All About Short Rib with Schweid & Sons

A case can be made for the primal rib (Short Rib) section being the best section as far as cuts of meat go. The cut of meat itself is a go-to for chefs industry-wide because the abundance of marbling (aka intramuscular fat in the meat), yields a bigger flavor profile. This is an immediate observation upon taking one bite of a Short Rib Burger, which is why people love to eat it!

The two main types of beef ribs are short ribs and back ribs. Short ribs typically come from the short plate. In case you were wondering, a steer has 13 ribs on each side. That means the ribs cover about 3 feet from the backbone to the breastbone, and 3 more feet from the shoulder to the very last rub. That’s a lot of ribs! 

At Schweid & Sons, we blend Short Rib with other cuts like Chuck or Brisket to make a juicy and delicious bite. The additional fat content translates to a richer and beefier flavor profile in your Burgers. If you want to balance out the richness of this Burger, top it with sweet flavors like fig jam or contrasting flavors of tartness.  Short Rib in a Burger lets you get creative with your ingredients and toppings, so don’t be afraid to step outside the box!

When not being used in delicious Schweid & Sons Burgers like The Smokehouse Blend, ribs are also a barbecue favorite and come in many versions. Each restaurant and home cook has their favorite sauce or secret ingredients to create a delicious, tender, fall-off-the-bone bit of meat deliciousness.  

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