Rich, versatile, and worth the time. From HighMark Beef Co., a 5th-generation Texas ranching family raising pasture-based cattle with intention from start to finish, these flank-style short ribs come from animals that are pasture-raised, grass-fed, and grain-finished for the right balance of flavor and tenderness. This is a cut that brings both depth and flexibility, equally at home on a hot grill or in a slow braise. What makes it different Flank-style short ribs (often known for Korean-style cuts) rely on both marbling and structure to deliver their signature flavor. HighMark selects cattle for consistency and quality, ensuring these ribs have the richness and integrity that make this cut shine. With a hands-on approach from pasture to finish, their focus on grazing management and cattle health translates directly into better texture, better fat, and better flavor. How it cooks (and why it matters) This is a choose-your-own-path cut. Grill it hot and fast for a caramelized, slightly crisp edge with juicy, flavorful bites, or braise it low and slow until it becomes deeply tender and rich. Either way, the quality of the beef carries the dish. How we love to use it Marinated and grilled for Korean-style short ribs, slow-braised for something comforting, or cooked simply and served with rice, herbs, and something bright on the side. It’s the kind of cut that feels a little special without being complicated. From the ranch HighMark Beef is rooted in five generations of Texas ranching, with a focus on raising cattle the right way - on pasture, with thoughtful grazing management, and systems designed for long-term land health. Their approach is simple: stay hands-on, stay consistent, and never cut corners. Pasture-raised, grass-fed, grain-finished beef, done with intention from start to finish.
