Finest Quality Beef Jacobs Ladder 3 Bone:
Cut from between the Brisket & chuck steak in the forequarter, the meat will absorb the smoke from being cooked on the BBQ to give a perfect smoke ring & delicious crust. These Beef Ribs are also great cooked low n’ slow in the oven & will give excellent results, but without the smoke ring.
Our expert butchers have cut these specifically to give equal portions & to allow for a more uniform cook because of the even layer of meat. These are 90% ready to cook, all you need is to remove the silver skin protecting the meat, & to remove the invisible membrane on the exposed rib side of the Beef Jacobs ladders, then get rubbing!
We take the Beef Jacobs Ladder from the ribs 3-5 because of the meat quality & these are not the same as some two-layer offerings found on the internet cut from the flanks. Many butchers online will advertise flank beef ribs as “shorties”, “short ribs”, “beef short ribs”, “beef rib racks” the products are different because they have two layers of meat, that cook at different temperatures.
The results from the two-layered products give a less desirable result & the fat in between & on top of the two layers makes them more expensive because you are paying for something you have to trim off.
The texture of the meat covering one side of our Beef Jacobs Ladder is fairly course, thus being perfect for the longer cook at lower temperatures giving superb flavour. The colour of the beef will turn bright red after opening as the oxygen gets to it, so allowing it to come to room temperature will make the meat relax & be ready for the rub. Good young beef we select will have a balanced PH level & the taste will be as you would want from quality beef.
The Beef Jacobs Ladder is rich in vitamins, minerals & is high in protein, to keep all this goodness locked in, we vacuum seal these straight after cutting to give you the best Beef Ribs experience at home. The process of cutting & packing is done under temperature control in a few minutes to stop the meat losing moisture & to give an extended shelf life because it greatly reduces the chance of bacteria from getting onto the meat. The vacuum sealing sucks the natural juices back into the rib meat keeping them moist during your cook.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. All our production facilities are BRC Approved & we are always using local herds.
The clear recyclable pouches used to package your Beef Jacobs Ladder are now stronger & thinner to help reduce our use of plastics to lower our carbon footprint. The packaging protects your meat when being delivered & at home in your fridge from other foods that may spoil the flavour. The clear pouches also stop it from drying out when raising to room temperature before cooking.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Beef Jacobs Ladder is a traditional cut that would have been called an “oven buster” years ago in the UK, they would have had more meat left on them with an additional fat layer in between. This was because they were not in demand & a cheap cut that was more affordable for the average housewife, which was easy to slow cook in the oven.
The BBQ scene has picked up on beef ribs over the last 5 years & as they are now more popular, they can be very expensive to buy online or in the butcher’s shop. We have priced our competitively as we make larger volumes & passed on the savings to you because everyone should have access to quality meat, even if they are on a budget.
Beef Jacobs Ladder is one of those cuts that may take some hours & need spritzing during the cook, but the results are so worth the wait! Try these at home instead of waiting to get to a BBQ restaurant for average beef ribs, make these for your guests & you will have friends for life.
Great food should be shared & enjoyed, we look forward to seeing the results on social media of your cooks, don’t forget to tag us #ourbrandisapromise #abrandisapromise
- MORE INFORMATION
Finest Quality Beef Jacobs Ladder 3 Bone:
Cut from between the Brisket & chuck steak in the forequarter, the meat will absorb the smoke from being cooked on the BBQ to give a perfect smoke ring & delicious crust. These Beef Ribs are also great cooked low n’ slow in the oven & will give excellent results, but without the smoke ring.
Our expert butchers have cut these specifically to give equal portions & to allow for a more uniform cook because of the even layer of meat. These are 90% ready to cook, all you need is to remove the silver skin protecting the meat, & to remove the invisible membrane on the exposed rib side of the Beef Jacobs ladders, then get rubbing!
We take the Beef Jacobs Ladder from the ribs 3-5 because of the meat quality & these are not the same as some two-layer offerings found on the internet cut from the flanks. Many butchers online will advertise flank beef ribs as “shorties”, “short ribs”, “beef short ribs”, “beef rib racks” the products are different because they have two layers of meat, that cook at different temperatures.
The results from the two-layered products give a less desirable result & the fat in between & on top of the two layers makes them more expensive because you are paying for something you have to trim off.
The texture of the meat covering one side of our Beef Jacobs Ladder is fairly course, thus being perfect for the longer cook at lower temperatures giving superb flavour. The colour of the beef will turn bright red after opening as the oxygen gets to it, so allowing it to come to room temperature will make the meat relax & be ready for the rub. Good young beef we select will have a balanced PH level & the taste will be as you would want from quality beef.
The Beef Jacobs Ladder is rich in vitamins, minerals & is high in protein, to keep all this goodness locked in, we vacuum seal these straight after cutting to give you the best Beef Ribs experience at home. The process of cutting & packing is done under temperature control in a few minutes to stop the meat losing moisture & to give an extended shelf life because it greatly reduces the chance of bacteria from getting onto the meat. The vacuum sealing sucks the natural juices back into the rib meat keeping them moist during your cook.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. All our production facilities are BRC Approved & we are always using local herds.
The clear recyclable pouches used to package your Beef Jacobs Ladder are now stronger & thinner to help reduce our use of plastics to lower our carbon footprint. The packaging protects your meat when being delivered & at home in your fridge from other foods that may spoil the flavour. The clear pouches also stop it from drying out when raising to room temperature before cooking.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us a wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
Beef Jacobs Ladder is a traditional cut that would have been called an “oven buster” years ago in the UK, they would have had more meat left on them with an additional fat layer in between. This was because they were not in demand & a cheap cut that was more affordable for the average housewife, which was easy to slow cook in the oven.
The BBQ scene has picked up on beef ribs over the last 5 years & as they are now more popular, they can be very expensive to buy online or in the butcher’s shop. We have priced our competitively as we make larger volumes & passed on the savings to you because everyone should have access to quality meat, even if they are on a budget.
Beef Jacobs Ladder is one of those cuts that may take some hours & need spritzing during the cook, but the results are so worth the wait! Try these at home instead of waiting to get to a BBQ restaurant for average beef ribs, make these for your guests & you will have friends for life.
Great food should be shared & enjoyed, we look forward to seeing the results on social media of your cooks, don’t forget to tag us #ourbrandisapromise #abrandisapromise
- RECIPES & HOW TO COOK BEEF JACOBS LADDER
