Sizing: On average, each bone in Rib will weight approximately 16lbs, with a 1.5lb variance (a low of 14.5 to a high of 17.5lb).
Holstein Breed: Sourced from USDA Prime Holstein cattle within California and Arizona, there a few immediate differences between these Holstein ribs and a traditional Angus Rib primal. Most noticeably, the Holstein will have a smaller overall weight. The Angus breed tends to have larger “kernel fat” in the rib than Holsteins will, though it varies from animal to animal. Holstein Rib eyes will present with a slightly elongated shape; the eye of the primal will be more teardrop shaped than the oval shape common with Angus. A more important but somewhat subtle difference lies within the marbling structure itself. The Holstein will tend to present with finer but more widespread marbling which accounts for the consistent palate the beef delivers.
Age: We believe the 14day product is the most versatile and will appeal to the widest audience. Beef primals lose the highest percentage by volume of moisture during the first two weeks of the dry aging process. As the aging process continues, the amount of moisture loss continues, but at a much slower pace. At this age level, the dry aged flavor is noticeable, and is a great entry point for diners who have never experienced dry aged beef, as well as enjoyable for those who have.
The exterior sides of the bone in Ribs will have a darker appearance due to the dry aging process. At the 14-day range, you will not need to trim all age off the rib; you have a slightly more enhanced aged flavor from the aged edges, but no textural difference.
Shelf Life & Packaging
Shelf Life: 12-15 Days in original packaging
Packaging: The Export Ribs are shrink vacuum sealed individually, and packed 2 per Flannery Beef custom carton. If the vacuum seal has broken during transit, (not likely with shrink packaging, but possible) and there is visible air in the bag, or looseness to the package, we recommend either removing immediately from packaging, or making a small opening in the bag to prevent trapping any naturally occurring lactic acids.