Flanken is cut across the bone. English cut is a long portion of rib.
That is true Rich. However, this butcher sells the whole rack and calls them flanken. The flanken, short and spare ribs are all from the same section of the cow, just cut differently. Here is what I got from the butcher. These were 8" long but I cut them into 4" pieces to make them easier to package and cook. I have another one that I left as long bones.
"Duck and Bob would be out doin some farming with funny hats on." chrisstef
