English Cut Ribs | Bone-In | Grass Fed Beef 🐂 | Pastizal Raised 🌿 | Rustic Cut 🪓

What are English Cut Ribs? These are premium, 100% natural, grass-fed beef short ribs sourced directly from the Yucatecan Pastizal. Hand-crafted by a Master Butcher, this Rustic Cut focuses on deep, mineral-rich seasoning and high-density collagen content. Raised on native tropical forage, these ribs are free from hormones, antibiotics, and grain-fillers, offering an ancestral flavor profile characterized by the unique terroir of the Maya lowlands.

Price listed is per Portion or Pack,  Portions are cut by weight - actual thickness may vary.  

• 100% Grass-Fed & Finished: Raised on native Yucatecan grasses and legumes like Huaxin, ensuring a superior Omega-3 to Omega-6 ratio and high CLA levels.
• Artisanal Butchery: Hand-carved into thick, uniform rectangles (the "English Cut") across the bone to optimize thermal conductivity and flavor infusion during slow cooking.
• Rustic Integrity: A traditional bone-in style that prioritizes nutritional density, specifically targeting joint health through bioavailable collagen and minerals.
• Sustainable Origin: Sourced from regenerative Yucatecan ranches that prioritize soil health, carbon sequestration, and animal welfare.

Why Rustic Cut?

• Anatomy: Sourced from the muscles of the plate and chuck sections, specifically selected for their deep marbling and proximity to the rib bone.
• Texture & Flavor: Characterized by thick layers of lean muscle interspersed with rich connective tissue. The flavor is intensely "beefy" with a clean, grassy finish unique to Pastizal-raised cattle.
• Size/Weight: Typically hand-cut into 2x3 inch or 3x4 inch blocks, perfect for individual portions.
• Nose-to-Tail Relevance: Utilizing these hard-working muscles honors the whole animal, providing the body with the specific amino acids (glycine and proline) found in connective tissues.

Cooking Inspiration

English Cut Ribs are designed for the "low and slow" fire. They are spectacular when braised in a base of Yucatecan sour orange, charred garlic, and Recado Rojo (achiote), then slow-cooked until the meat achieves a "fall-apart" texture.

• Braising: Sear until caramelized, then braise in red wine, dark beer, or bone broth with root vegetables until the collagen transforms into a silky glaze.
• Smoking: Season with coarse sea salt and cracked pepper; smoke over leña (hardwood) for 6–8 hours for a profound, smoky umami experience.
• Slow-cooking: Layer in a Dutch oven with aromatics for 8+ hours—ideal for traditional stews or modern "pulled beef" applications.

Master Butcher’s Culinary Notes

The secret to the English Cut is the bone. It acts as a thermal conductor, radiating heat from the inside out to ensure the thick layers of collagen melt perfectly without drying the muscle fibers. For the best results, always start your braise with cold liquid to 'open up' the proteins, and never rush the process. The golden fat you see is the Beta-carotene from our tropical pastures—it is liquid gold for your health.

🍽 Chef’s Recommended Recipes

Popular home-style recipes include Slow-Braised Short Ribs over creamy polenta, Red Wine Braised Ribs with root vegetables, and Short Rib Ragù served with hand-cut pappardelle. In the Yucatan, these are prized for Puchero (traditional stew) or slow-roasted in banana leaves for a deep, earthy flavor profile.

Nutritional & Technical Specifications

🌿 Pastizal Raised · Grass Fed & Finished

No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines. Cut from sustainably and humanely raised Beef, freely roaming day and night on pesticide and chemical free pastures. 

📦 Harvest, Packaging & Delivery

All of our beef is harvested, butchered, vacuum sealed, and frozen specifically upon your order—we do not ship pre-cut or warehouse inventory. Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality.

Please allow up to 7 business days for processing and delivery. Some cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat.

Why Choose Rancher’s Table’s Pastizal-Raised Meats? 

Most industrial short ribs come from grain-fed cattle in confined spaces, leading to inflammatory fat profiles. Our Yucatecan cattle graze in a balanced ecosystem, consuming a diverse "salad bar" of tropical flora. This creates a terroir—a flavor unique to the mineral-rich Maya lowlands—that is cleaner, more complex, and nutritionally superior to standard industrial beef.

Frequently Asked Questions:

How do I cook grass-fed English Cut Ribs?

Because grass-fed meat is leaner and more nutrient-dense, it reacts differently to heat. We recommend a lower temperature (<100ºC) for braising. The connective tissue requires time, not high heat, to break down into gelatin.

What makes the Yucatecan Pastizal unique for beef?

The Yucatan offers a year-round growing season for native plants high in minerals and vitamins. This means our cattle never need supplemental grain, resulting in meat with higher levels of Vitamin K2 and a healthier fat-to-protein ratio.

Is this product suitable for a Paleo or Keto diet?

Absolutely. Due to its high collagen content, healthy saturated fats, and zero additives, it is a foundational staple for Paleo, Keto, and Carnivore lifestyles, specifically supporting gut health and joint recovery.