100% Grass fed
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28 Day dry-aged
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Regenerative
Description
These are the ribs most often used for Jacobs ladder. That's because there's plenty of meat on the bones and plenty of flavour.
They're marbled like a Ribeye steak so they come with a good helping of fat and collagen – which helps keep them moist.
These ribs are from the front of the cow between the Brisket and the Flank.
Most beef lovers roast them low and slow.
Cooking Tips
Nutrition
Taste
Moderately tender, with a coarse texture and marbling
Tenderness
Flavour
Fat
Cooking
Use wet or moist heat. Cook to Well-done