- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
In Argentina, thinly-sliced beef short ribs are super popular and called banderita meaning small flags. The Koreans refer to these BBQ phenomenon as LA galbi which is either a reference to Los Angeles (LA), California where these ribs were first prepared by Korean immigrants or that they are cut LAterally across the bone.
Cut from the breast of the beast, our beef short-ribs are thinly-sliced through the bone; perfect for an Asian marinade and searing briefly over high heat or cooking Argentinian-style on an asador.
Jorge Thomas, director of Swaledale Online Butchers, explains:
Korean short ribs are full, thin slices of short rib including the top muscle. You cook these quickly over a high heat.
We dry-age on the carcass for 2-3 weeks, depending on stock levels. Then we have a set butchery specification - determined on the initial carcass ageing, the short ribs are aged for a further 1-2 weeks as a plate. We leave the top muscle on, in part due to the dimensions of our smaller breeds of native cattle.
100% grass-fed beef
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.