These beef back ribs come from 100% grassfed, pasture-raised cattle — no grain, no confinement, no antibiotics. Each rack is meaty, bone-in, and ideal for slow smoking, oven roasting, or grilling low and slow. Back ribs are cut from the area near the spine, close to the ribeye. They’re best cooked long and slow to bring out their tenderness and deep beef flavor. Raised on pasture in Greenfield, Indiana and rotated daily for soil and animal health. Packed and frozen to preserve freshness. Frequently Asked Questions Q: What’s the difference between back ribs and short ribs? Back ribs come from near the ribeye and are longer and leaner. Short ribs are meatier but cut from a different section. Q: How should I cook these? Back ribs are best cooked low and slow — either smoked, oven-roasted, or braised. Q: Are these grain-finished? No. These ribs come from 100% grassfed and grass-finished cattle, raised entirely on pasture.
