Short Rib

The Short Ribs come from the Rib portion of the cow and consist of the end of the ribs near the breastbone. The meat between these bones is from a muscle that is used heavily and therefore has less tenderness but more flavor. With the intense flavor and fall-off-the-bone tenderness when cooked correctly, this popular cut has plenty of versatility.

Our Signature Cuts

  • Boneless
  • Square Cut Boneless
  • Bone In
    • Single Bone
    • Double Bone
    • Cross Cut – Three Bone
  • Cross Cut – Flanken Style

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