ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Boiling Beef [USE] Braise/ Soups/ Broths [DESCRIPTION] 
Very ends of ribs, underside of belly. Looks a bit like spare ribs, with equal chunks of bone, lean and fat. Fabulous flavour if braised really slowly. A good cut if you have a range-cooker and you're so cold you're not sure you dare take your wellies off incase your toes stay behind.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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