Cut from the meaty portion of the belly and trimmed square, St. Louis-style ribs are meatier and easier to cook evenly than baby backs — a favorite for low-and-slow barbecue.
Angus Choice Tri-Tip (2-2.5lb)
Pork Shoulder Roast (4-5lb)
35 Day Dry Age Angus Prime Ribeye Steak (16oz)
Tomahawk Prime Ribeye Steak (40oz)
3/8 inch Sliced Korean BBQ Style Short Ribs (2lb) Bone In
