RIB SAMPLER: PORK, LAMB, GOAT

Rib Sampler: Pork, Lamb, Goat
Rib slabs from across heritage livestock: pork, lamb, and goat
7-9lb total

St. Louis Pork Rib, one 3-3.5lb piece, Duroc or Red Wattle
Lamb Rib, one 2-3lb piece, Dorset Horn
Goat Rib, one 2-2.5lb piece, Boer

St. Louis Pork Rib, Berkshire or Red Wattle
The St. Louis rib is the same as a spare rib, but with the deckle bone trimmed off making this cut a little more delicate while still yielding 11-12 meaty ribs per rack. Cooked low and slow on the grill, in a smoker, or in the oven, heritage breeds have delicious fat and marbling that becomes even more accentuated during the slow cooking process.

Lamb Rib, Dorset Horn
A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.

Goat Rib, Boer
The Boer or Boerbok is a South African breed of meat goat. It was selectively bred in the Eastern Cape from about 1920. It has been exported to many countries, and has been used to improve the meat qualities of other breeds. Despite being lean, the meat is rich and flavorful and boasts light floral notes in every bite. 

• Humanely raised on pasture
• Antibiotic and hormone free
• Raised by independent family farmers
• Heritage breeds have more marbling resulting in more tender and juicy meat