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Flecha is known in English as Flanken-style short ribs.
Also called
Photo: Mariano, CDMX, shared by a CarneAtlas reader
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Northern Mexico's grilling rib: beef short ribs sawn across the bones into wide slices, each carrying three or four flat cross-sections of rib, sold at carnicerías in Monterrey, Saltillo and across the north as *flecha para asar*. It comes from the lower, ventral side of the rib cage, between the brisket and the plate, so it is heavily marbled and edged with fat that bastes the meat over mesquite. It is salted and grilled hot for carne asada, then cut between the bones at the table. Thickness varies by butcher, and so does the name's reach: the north sells it bone-in for the grill, while in central Mexico the same area is more often sold boneless as suadero. The same cross-cut as Argentina's asado de tira and Korea's LA-style galbi.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flanken-style short ribs | US butcher's name for short ribs cut across the bones. |
| 🇲🇽Mexico | Flechaprimary | Northern Mexican butcher term (flecha para asar). Cross-cut short ribs for the grill. |
Does your butcher call it something else?
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