MaguriSal – NZ Beef NEB Bone Meat
MaguriSal is the meat between the bones of the beef ribs, which is called the maguri. A whole cow will only yield between 400~500 grams of this meat.
Marugi bone is mainly used in short rib soup or braised short ribs, so it is rare to find a butcher shop that sells it as a whole. The texture is very chewy and delicious when eaten with salt. Check out the video below.