Whole Plate Ribs, Grass-Fed & Dry-Aged Organ Meat and slice it thinly against

and slice it thinly against the grain

Quick Tip: Cook low and slow to unlock its fall-apart tenderness

This isn’t just ground beef—it’s steak-level quality in a versatile form

this blend excels whether you’re forming thick

Whole Plate Ribs, Grass-Fed & Dry-Aged Organ Meat and slice it thinly againstThe Rib for Slow, Serious Love Always 100% Grass Fed & Pasture Raised A Bite Sized Take Cut from the belly side of the rib section, Whole Plate Ribs are thick, rich, and made for slow cooking. Best Cooking Methods: Smoking, braising, or slow roasting. Quick Tip: These ribs take their time. Cook them low and slow for the best texture and flavor. Perfect For: Barbecue traditionalists, long weekends, and anyone who values patience. Every Juicy Detail