Ibérico St. Louis Pork Ribs DTG weeknight upgrades

weeknight upgrades

that marbling hits BMS 11 out of 12: a cut most people have never heard of

Give the gift of great steak with none of the fine print

This comes to us through Capital Meat Imports from Australian Wagyu operations that cross-breed full-blood Wagyu genetics with quality Angus and Holstein cattle — a program refined over 30+ years specifically for the export market

from farm to final cut

Ibérico St. Louis Pork Ribs DTG weeknight upgradesSt. 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