DescriptionThe perfect holiday roast, this Bone-In Rib Roast is extraordinarily tender and flavorful, partly because the fat on top of the ribs melts during cooking and sinks into the meat. Unlike our standing rib roast, the bones are not frenched — we leave the tail end of the rib on the bone.Claims
Our Local Angus program sources cattle from a coalition of small family farms throughout the Mid-Atlantic* region who feed their cattle a diet primarily of grass for most of their life, but finish the cattle with grain. Every farm in this program is independently audited to ensure the best standards of care for the animals, making sure they are never fed antibiotics, added hormones, or animal by-products.
*More than 90% of the cattle comes from NY, NJ, PA, DE, MD, VA, and WV, but in winter and occasionally if in short supply, the program is supplemented with cattle from North Carolina and Ohio.
- Raised Without Antibiotics