100% Scottish Highland Premium Beef
Pasture raised, grass finished
Hand cut, dry aged
Full of beef flavor and fall-off-the-bone tender, but also available boneless. ... Name originates from the short length of the Ribs, thus the name “Short Ribs.".
English style: The ribs are cut parallel to the bone, with one bone per piece. They tend to hold their shape even after a long braise and make an impressive presentation.
Flanken style: The ribs are cut across the bone. Each piece has three to four short sections of bone with a generous portion of meat around them. The cooked ribs should fall off the bone in tender pieces.
$12.00 Per Pound