Short Ribs/Jacobs Ladder (Min 28 Day Aged) 2.5-3kg (net weight average 2kg after ageing)

This is most definitely one of my favourite cuts of meat. The structure and fat-to-meat ratio is perfect for slow cooking which makes them exceptionally well suited for low-n’slow BBQ or slow cooking in the oven.
Even though this is not a ‘Prime’ cut this doesn’t mean it gets any less special treatment. We choose the best short ribs, remove from them from the brisket and then hang again indiciduallt to assist in enriching the already superb flavour.  We also remove the membrane from the ribs (a present from us to you BBQ guys).
It is not a quick process but this cut deserves it.

We can cut or trim to your specific requirements, just pop a message or call us.

Our beef is handpicked from local farms in the heart of the rolling west Wales countryside, supporting the local economy and keeping food miles to a minimum. Our beef also carries the prestigious PGI status (Protected Geographical Indication). This means that you can be assured that the beef has been born and reared in Wales, benefitting from a fertile landscape that has been blessed with the purest of natural ingredients : clean Atlantic air, spring water, and fresh grass; coupled with traditional farming practices to produce a world class quality beef. In addition, our minimum 28-day dry maturing process enhances the concentration and saturation of the natural flavour of each animal, as well as the tenderisation of the meat texture. If you are looking for a more unique flavour, We also stock Welsh White and Belted Welsh cattle, two variants of the Ancient Cattle of Wales.