Grass-Fed Angus Beef Sliced Boneless Short Ribs
6 vacuum sealed packs, 2 short ribs per pack (approximately 12 lbs.)
Boneless beef short ribs are a very flavorful cut that must be slow cooked (typically braised) to become tender. This meat is center cut from the short ribs running through the chuck and plate. Having the bones removed makes them easier to cut, portion and shred than bone-in short ribs.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it's better for you too. Grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh short ribs in your refrigerator or freeze for longer term storage. Frozen short ribs should be kept in your freezer until you’re ready to use them, then thawed before cooking.
RECIPES & TIPS
Short ribs are often braised until they’re fork tender. They can also be slow-roasted or smoked with very good results, though it may be less tender.
A wide variety of flavors can be used in braising liquids, from ingredients like soy sauce, ginger, scallions, and sesame oil to American BBQ-style sauces or traditional broth & stock-based stews.