Expired Hot Deals

[Longos] Beef Chuck Short Ribs AAA CAB $5.99/lb, Oct. 23-29

  • Last Updated:
  • Oct 28th, 2019 2:54 pm
[OP]
Deal Addict
Jun 15, 2003
1893 posts
222 upvotes

[Longos] Beef Chuck Short Ribs AAA CAB $5.99/lb, Oct. 23-29

At Longos from Oct. 23-29

Certified Angus Beef AAA Chuck Short Ribs at $5.99/lb

Good deal IMO. Hopefully they will be nicely trimmed.
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  • 2A4C18E3-D9A7-414E-B71B-22E07B3A04BA.jpeg
Last edited by EL820 on Oct 22nd, 2019 2:03 pm, edited 1 time in total.
57 replies
Deal Expert
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Mar 22, 2007
27257 posts
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Hamilton
Did you buy them yet? How’s the marbling ?
$35/10GB Koodo
$40/10GB Koodo
Newbie
Dec 6, 2017
11 posts
13 upvotes
Checked the flyer for Toronto and it's not there :( looks like ymmv
Newbie
User avatar
Jan 3, 2018
13 posts
20 upvotes
It is in the Toronto flyer (based on my "M" postal code). Make sure you select the flyer that runs Oct. 23-29.

Thanks OP.
Newbie
Dec 6, 2017
11 posts
13 upvotes
You're right. The location closest to me ,which is still in Toronto, doesn't have it, but the 2nd nearest location has it on the flyer
Deal Addict
May 30, 2010
1642 posts
1054 upvotes
From the pictures, they look boneless? Or are they bone in?
Deal Addict
Jul 2, 2007
1595 posts
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Will they do (or do they sell) English cut? or is it only Flanken?
Sr. Member
Dec 4, 2004
724 posts
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GTA
my0gr81 wrote: From the pictures, they look boneless? Or are they bone in?
The bone is there, it is cut longitudinally across the bone kalbi style (bone is visible at the bottom in the picutres).
Jr. Member
Feb 11, 2009
101 posts
41 upvotes
How is everyone cooking these? Braised or BBQ?

Just curious.
Deal Addict
May 30, 2010
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_dc_ wrote: The bone is there, it is cut longitudinally across the bone kalbi style (bone is visible at the bottom in the picutres).
Thank you, will head over tomorrow to see if they can English cut them, instead of Flanken cut.
Jr. Member
Oct 24, 2016
143 posts
101 upvotes
Chuck short ribs are typically boneless, I think. I bought some earlier this week and the ones labeled chuck were the boneless ones.
Deal Expert
Aug 22, 2006
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dr..poker wrote: How is everyone cooking these? Braised or BBQ?
Personally I sous vide for 72 hours then deep fry them if they're the whole ones.
If they're cross cut I'll do Korean because why not.
Newbie
Feb 15, 2007
51 posts
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Mississauga
I'm gonna Korean BBQ the sh*t outta these
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Jul 10, 2008
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Mississauga
mendo wrote: I'm gonna Korean BBQ the sh*t outta these
Yeah, Korean BBQ Sauce is perfect mate
Deal Addict
Jul 2, 2007
1595 posts
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Any Koreans here? I need a bomb ass recipe for some galbijjim
Deal Guru
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Sep 1, 2005
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Markham
malaujai wrote: Any Koreans here? I need a bomb ass recipe for some galbijjim
I've done Maangchi's galbijim and it's good. I cut the amount of water added though because i find it unusual to add water and then have to evaporate it later.
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