Grass Fed, Grass Finished Restaurant Cut Short Ribs (3 Lbs.)

They were great. I didn't cook them as short ribs. My favorite part of meat is the fat. I cut the meat all off the bones. I then cut the ribs into dinner sized chunks. Meat tenderizer and powdered garlic poked in with a fork and cooked rare. I ordered three cuts to try them out as possible steak substitutes I could afford. I boiled the bones and made delicious broth for a couple of meals of soup. Can't wait to try the other cuts which I will slice like steak and cook with meat tenderizer and garlic powder. The tough membrane on the short ribs that I couldn't chew went to the very enthusiastic feral cats.

Delicious.

Fantastic!!