Our beef short ribs are cut from the short rib plate of our heritage breed cattle and left on the bone to build a profound, meaty depth of flavour. In a departure from conventional butchery, we intentionally retain the upper muscle, resulting in a far more generous and meatier portion—a signature of our native breeds.
Slow-reared on pasture, the cattle develop the rich marbling essential for creating short ribs that become magnificently tender and unctuous through slow cooking. This potential is then unlocked by dry-aging the ribs for over 28 days in our Himalayan salt chamber, concentrating their flavour into an intensely beefy and robust profile. They are the ultimate choice for low-and-slow braises, roasts, or smoking, promising a deeply satisfying culinary reward.
Size:
Our beef short ribs are cut from the short rib plate of our heritage breed cattle and left on the bone to build a profound, meaty depth of flavour. In a departure from conventional butchery, we intentionally retain the upper muscle, resulting in a far more generous and meatier portion—a signature of our native breeds.
Slow-reared on pasture, the cattle develop the rich marbling essential for creating short ribs that become magnificently tender and unctuous through slow cooking. This potential is then unlocked by dry-aging the ribs for over 28 days in our Himalayan salt chamber, concentrating their flavour into an intensely beefy and robust profile. They are the ultimate choice for low-and-slow braises, roasts, or smoking, promising a deeply satisfying culinary reward.
