These pieces of meat are coming from the chuck. Using the website Bovine Myology we are able to narrow in on where the ribs come from. They have wonderful marbling. The connective tissue in them allows for multiple cooking methods. We have cooked them in the CVap for 24 hours at 57°C. We braised them traditionally. We pressure cooked them for 45 minutes on a bed of onions. Each cooking method produced luxuriously rich hunks of meat. Take a look in your meat case. Talk to your butcher. Harass your meat purveyors. These are an essential addition to your kitchen.