Longhorn Beef
Longhorn short ribs: meat and fat layered between the bones, made for a slow braise.
Jacob’s ladder is the short rib, cut from the forequarter in a single strip so the bones line up like the rungs of a ladder. Between them sit layers of meat and fat that need time, but give back more flavour than almost any other cut. Braised low and slow, the meat slides off the bone and the sauce turns rich and glossy.
From our slow-grown Longhorn herd, hung on site for at least 35 days and cut by hand.
0.8kg serves two to three – a weekend braise.
Weights are minimum weights, so the pack may be a little heavier but never lighter.
Allergens: None
Season the ribs and brown them hard on all sides in a heavy casserole. Add onions, garlic and enough red wine or ale to come halfway up the meat.
Cover and cook at 150°C for three to four hours, until the meat comes away from the bone.
Skim the fat from the sauce and reduce it before serving.
Always prepared to order and delivered chilled, in insulated packaging. All our meat is fresh, never frozen, so if you’re not ready to serve, you can freeze on arrival. Alternatively, follow the use by dates and keep in the fridge before cooking. And don’t worry if you won’t be in for the delivery – our packaging means your order will stay in peak condition for up to 12 hours.
We pack every order carefully, but if your delivery is late, damaged, incomplete or not properly chilled, please contact us on the day it arrives, on 01449 553606 or at [email protected]. Tell us your order number and send photos of the outer box, the packaging inside and the product labels.
Longhorn cattle provide the meat that made England famous for its fine roast beef. In our opinion, there is no better breed for the distinctive flavour of British beef as it’s always tasted.
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
Longhorn Beef, Serves 5 to 12
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