Grass-fed Beef Back Ribs

From the Rib

 

Back Ribs are the ribs left over after the rib eye is removed. This tends to leave little meat except between the bones. Makes for a good braising cut, or low-and-slow BBQ  option. Comes in half-rack sizes – approximately 8 ribs, 6 inch length.

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Grass-fed Beef Short Ribs

From the Rib

 

Short Ribs are a popular braising cut due to it’s tough, but flavorful meat/fat/bone-in combination. Our ribs are cross-cut or Flanken cut and come in packages of 2 or 4 rib sections with 3 or 4 per package.

The recipes below are a couple of favorites, but to learn more, check out this excellent video from FudeHouse.com: “How to Butcher Short Ribs – where do they come from?”

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Grass-fed Brisket

From the Brisket

 

Brisket is one of those cuts of meat that require special attention. Once considered a lesser cut often left to people on tight budgets and big families, the creative ways in which people have adapted recipes and cooking techniques to overcome its toughness, has made it a special treat often associated with holidays as well as a deli counter favorite.

The recipes below will help make your brisket purchase equally special.

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