Teys - Australian - Short Ribs. MB2+ Grain-Fed 100 Days. [ Australian Promotion ]

The ultimate culinary workhorse for your kitchen. Sourced from Teys, one of Australia’s most trusted names in beef, these 7-rib architectural short ribs (AUS-MEAT Item 1692) are grain-fed for a minimum of 100 days. This controlled feeding program guarantees a consistent MB2 marbling score, delivering deep, beefy flavor and excellent structural integrity. Medium-weight and vacuum-packed (MW/VAC) to lock in peak freshness, they are perfectly engineered for low-and-slow applications where cost-efficiency and premium plate performance must go hand-in-hand.

Why Teys?
Unmatched Consistency at Scale: Teys is an industry gold standard for high-volume predictability. When you buy an MB2 product from a massive, highly regulated processor like Teys, you get exact grading conformity. Smaller boutique programs often suffer from massive marbling swings case-to-case; Teys delivers the exact same fat-to-lean ratio every time.

Superior Grain-Fed Yield: Unlike grass-fed short ribs that can turn stringy and shrink unpredictably during long cooks, Teys’ 100-day grain program ensures the intramuscular fat melts down beautifully into the meat, keeping your final cooked yields high and your portion costs low.

Pro Cooking Tip: The Operational Chill & Press

To get a flawless, photogenic plate presentation and total fat control with bone-in short ribs, never serve them straight out of the braise.

The Braise: Cook them low and slow in your aromatics until they are completely tender but not yet falling off the bone.

The Chill: Transfer the ribs out of the hot liquid onto a deep tray, strain the braising liquid over them, cover with parchment, and place a second tray on top with a light weight. Pop it into the walk-in overnight.

The Yield Magic: The next morning, a solid fat cap will have formed on top, allowing you to scrape away the excess fat completely and cleanly control the richness of your sauce. Because the meat has cooled and compressed under light pressure, you can slice perfectly clean, identical square portions or clean rectangles that won't shred or drop off the bone when reheated for service.