Texas Ribs - avg 2.29lb

One pack of fresh Texas ribs — these are beef loin ribs cut from the ribeye, not short ribs. Outstanding in the smoker or sous vide. The marbling from the ribeye primal makes these extraordinarily rich and flavorful over a long, slow cook.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. His beef is 100% grass-fed and grass-finished, and these loin cuts get an extra 10–14 days of aging beyond our standard dry-age, for a total of up to three weeks. That extended hang time is what separates a good steak from a great one. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and aged the way steakhouses charge a premium for.