Originally Posted by powerplantop
Those are Galbi cut. And yes they are ment to be marinaded and cooked quickly.
Well, they had precut galbi or flanken cuts as well. I often do those, marinated, and quickly grilled. But these I got were trimmed up in a different manner as you can see from the first photo.
Normally, I would get these larger chunks (before they slice them thinly for kalbi) with a nice fat cap and cut them between the bones and end up with squarish chunks you often see at local supermarkets. I believe they're also referred to as English short ribs.