Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“First time ordering dandy ribs but it won’t be the last. Absolutely fantastic cooked low and slow as per the recipe suggestion. The meat was tender and delicious and the bones just fell away clean. Fantastic value for money.”
“First time I've been able to try these on the the BBQ. A great step up & alternative to pork loin ribs.
Tender, meaty & beffy enough to handle some smoke and tangy BBQ sauce.
Well prepared - no additional trimming needed.
Will be a regular on my BBQ through out the summer.”
“Disappointing. I've bought dandy ribs in the past and they have always been excellent. These were larger and although there was a lot of meat on them there was also a lot of fat and gristle. Even though I cooked them in the slow cooker some of the meat was still quite tough.”
Hi Carole,
Thanks for taking the time to leave a review. There can be some variance in the dimensions of our dandy ribs - this is simply due to the fact that carcasses can vary somewhat, particularly as we commonly have 3-4 breeds of native breed cattle in stock at any given time. We do however try our best to standardise this.
Regarding the toughness - I would suggest a little more time cooking may have been required here in order to ensure the meat breaks down fully and is as tender as hoped. The gristle you mention is in fact collagen - the intercostal muscles in between the ribs are some of the most flavoursome of all, but cooking fully so the meat is melt in the mouth really is a necessity, as anything less may prove stubborn to eat. I hope this helps.
Thanks again and best regards,
Jorge
“Best ribs ever! This is the first time I have bought beef dandy ribs and will certainly buy them again. I cooked them in the slow cooker with an Asian marinade and they were delicious.”
“Have ordered these twice. Both times the meat quality has been excellent and the delivery very good. I would say that the second order some of the racks had a leaner density of meat than the first order.”
