O'connor Flanken Cut Short Ribs (thick)

This is the "flanken" cut of O'connor's chuck short ribs, cut across the bone (instead of with or between the bone). Because the chuck short rib has more meat on it that short ribs from the plate part of the animal, these flanken cut ribs have a nice thick part of meat attached to the bone. Also known as the Korean cut because of its popularity in Korean cooking, especially galbi 🇰🇷 A great cut for making that delicious short rib meat a little more accessible for marinating and cooking (or grilling!). About the producer: Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world. It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country. And it’s here that the O'connor family have been producing exceptional beef for three generations. Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney. That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef. It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics. After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value. To learn more about them & get some great beef-spiration, give them a follow on IG here.