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A rich and succulent cut from the best breeds in the world — 9-11lb total
Rib Sampler: Pork, Lamb, Goat
Rib slabs from across heritage livestock: pork, lamb, and goat
One 2.5-3lb St. Louis Pork Rib, Berkshire or Red Wattle
One 4-5lb Lamb Rib, Dorset Horn
One 3-3.5lb Goat Rib, Boer
St. Louis Pork Rib, Berkshire or Red Wattle
The St. Louis rib is the same as a spare rib, but with the deckle bone trimmed off making this cut a little more delicate while still yielding 11-12 meaty ribs per rack. Cooked low and slow on the grill, in a smoker, or in the oven, heritage breeds have delicious fat and marbling that becomes even more accentuated during the slow cooking process.
Lamb Rib, Tunis or Dorset Horn
Reputed to be 3,000 years old, the Tunis was originally known as the fat tail sheep — the tails are now docked as the fat tail is no longer considered a delicacy. Instead, that tail fat now migrates into the ribs creating unusually delicious marbling, sweetness, and flavor in these cuts.
Goat Rib, Boer
Truly one of the most luscious cuts, the bone-in belly is a full-flavored experience, moist, and boasting layers of silky fat. We think they are best prepared low and slow on the grill, for a genuinely sensational barbecue treat or roasted in the oven.
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