Ibérico St. Louis Pork Ribs

Ibérico St. Louis Pork RibsSt. Louis ribs are already the pitmaster's cut of choice trimmed tighter than baby backs, with more intramuscular fat and connective tissue that renders into something sticky and extraordinary over low heat. Now put Ibrico pork behind that geometry and you've got something genuinely different. These pigs are raised on a diet rich in acorns and natural pasture in Spain, which loads their fat with oleic acid the same heart healthy monounsaturated fat

Ten premium cuts

The fermentation process elevates polyphenol levels in the feed

including three consecutive overall championships in 2007

and the price won't require a second mortgage

Our Block Cut is the opposite

In a standard animal

Each steak is individually vacuum-sealed and flash-frozen at peak freshness — perfect for meal prep

Origin:    USA

Cut from the rib cap area between the loin and shoulder blade

a practice developed in partnership with local Hyogo winemakers

but with a depth of beefy flavor the tenderloin simply can't match

BMS: 11+ (second-highest possible on the 1–12 Japanese Beef Marbling Standard)