A true highlight of our grass fed and dry aged beef, this prime roasting joint from the Forequarter has great marbeling and succulent meat.
The bone is left in to provide full flavour and a wow factor when placed on the table. Whether its for a family Sunday roast or christmas centrepiece it will not disappoint.
Weight (In Kilograms)
Our native breed beef is slowly matured on a grass based diet for all its life, and then dry aged for a minimum of 21 days. The meat contains high amounts of Omega-3s, Conjugated linoleic acid and is loaded with vitamins and minerals due to the grass-fed diet. All our beef is hand-butchered on farm using traditional techniques.
"Our beef short ribs are a very versatile cut, perfect for slow cooking, marinating, grilling or barbeque-ing.
Compared to their pork equivalents, these are more tender and a meatier flavour, which is further enhanced due to the beef being exclusively grass fed and then hung for 21 days.
One of our personal favourites - we simply leave them on the bone, season with salt & pepper and then slow cooked for 7-8 hours. Absolutely delicious, we promise you'll be coming back for more!"