Our short ribs come from the meatiest part of the rib area where the rib-eye steaks come from. These are cross-cut 2” in length in groups of 3-4. They are great for braising, slow cooking or precooking prior to barbecuing. Bones can be used for bone broth to extend your food dollar!
Please note: Because weight of cuts in our inventory varies, prices are approximate.
Sharing is caring - support future editions by sharing with friends