$42
Marbled, dry-aged 28 days for deep, buttery flavor.
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Individual Cuts
Short Ribs
$
Thick-cut bone-in short ribs from our Gallina cattle. Deep red meat with a generous fat cap for rich, sticky braises.
Fresh in 48 hours
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Cooking notes
Braise covered at 300°F for 3 hours until fork-tender. Finish with a hot sear.
What you'll notice
- Deep, mineral-rich flavor from open pasture
- Firm texture from a slow, unhurried finish
- Traceable back to the exact pasture and week
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