Jacob's Ladder, also called short rib, is a tasty cut of beef.
A rack of four or five ribs, cut from the upper part of the shoulder. They're bigger and meatier than pork ribs with a better flavour too.
You can cook them as a rack or individual ribs.
Marinade them, then slow roast them at a low temperature until they're tender.
Or pop them in a slow cooker with some red wine, onions, mushrooms and seasoning.
Delivered either vacuum packed or loose in a plain plastic catering bag.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.