Packed with flavour, beef rib ‘asado’ (aka short rib) is a versatile cut that can either be cooked quickly over intense heat or slow-cooked to gently break down its tough muscle fibre and connective tissue. Whether you’re barbecuing, braising or roasting, this cut is impressively tasty.
We source whole bodies of grassfed beef from a variety of ethical producers near the border of NSW and Victoria.
Our grassfed and finished beef is primarily black or red Angus. The cattle is antibiotic and hormone-free, and is raised on chemical-free farms.