Larger and usually more tender and meatier than their pork counterpart,pork spare ribs.Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.A full slab of short ribs is typically about 10 inches squares,ranges from 3-5 inches thick,and contains three or four ribs,intercostal muscles and tendon,and a layer of boneless meat and fat which is thick on one end of the slab and thin on the other.Short ribs may be long-cooked,as in pot-au-feu,a classic of French cuisine,or rapidly seared or grilled,as in Korean cuisine,in which short ribs are marinated and grilled over charcoal.
Our Black Angus beef is 100% grass fed and finished in the fields of our farm, as nature intended. Our herd is 100% hormone, antibiotic and steroid free. The cattle are moved to a different field on a regular basis to eat the best grasses and only drink fresh well water. Our Black Angus beef is certified grass fed, USDA approved and Animal Welfare Approved.