Grass-Fed Spare Ribs
Beef spare ribs are meaty, flavorful ribs cut from the chuck or plate primal of the cow. These ribs are known for their:
✔ Rich, Beefy Flavor – More intense than pork ribs.
✔ Marbling & Collagen – Ideal for slow cooking and smoking.
✔ Chewy, Meaty Texture – Requires low-and-slow cooking for tenderness.
When grass-fed and grass-finished, these ribs have higher omega-3s, CLA (conjugated linoleic acid), and antioxidants, making them a healthier and more sustainable choice.
📍 Where Are Beef Spare Ribs Located on the Cow?
- Cut from the chuck (shoulder) or plate (belly) primal.
- Larger and meatier than pork spare ribs.
- Includes connective tissue and fat, which melts when slow-cooked for tenderness.
Certifications: USDA Inspected Raw Meat, USDA Inspected Processed Meat
Practices: Grass Fed, Grass Finished, Rotationally Grazed
PRPs Wild Foraged Heritage Pineywoods beef is like letting your palate step back in time. Our Pineywoods herd has free access to a diverse range of forages like their ancestors were accustomed to in the wild. This is not grass fed beef, it's wild foraged beef. On the farm they enjoy grass, wild herbs and other native plants, shrubs, vines and trees that impart a deep, clean beefy flavor. Like their ancestors, they are never fed any grains.
PRPs beef is dry aged to deepen and enrich this pure flavor. We invite you to try the healthy experience our beef offers and see what you have been missing. In addition to delighting in the age-old classic beef flavor that is accentuated by wild foraging, you will enjoy the satisfaction of bringing the taste of American history back to the modern table.
Pineywoods are one of only 5 rare breeds of cattle in the United States that have been included in the Ark of Taste by the Slow Food Foundation for Biodiversity. They are the centerpiece of our efforts to fight climate change through rotational grazing and intensive pasture management. This grass-fed beef is highly nutrient-dense and is intensely flavorful.