Description
The thick rib isn’t a cut you see often, and that’s a shame.
It sits just below the chuck and blade – close in character to the flatiron steak, with more tenderness than you’d expect from the forequarter and a depth of flavour that a sirloin doesn’t always match. In a Longhorn raised slowly on pasture, that flavour runs deeper still.
Cook them the way they deserve: a very hot grill or a heavy pan, a minute either side, a proper rest. They’re not a steak for the faint-hearted, but they’re not a challenge either – just good beef, cooked simply, from a breed that makes the most of every cut.
Six steaks, each around 150g. Enough for a weekend lunch or a weeknight dinner that earns its place.
