Teys Certified Black Angus - Australian - Back Ribs. MB4+ Grain-Fed 220 Days.

Price: ฿500 per kg

What it is — and what it's famous for

Back Ribs (Ribeye Bone) is famous for low-and-slow cooking — tougher, flavour-rich meat that turns silky and fork-tender when connective tissue melts gently over hours, filling the kitchen and the sauce with deep beef flavour. Cut from the ribeye section, with meat between the bones — best smoked, BBQ'd, or braised.

Flavour & texture

Deeply beefy, rich and succulent, becoming spoon-tender rather than merely soft. Long gentle heat renders fat and collagen through the meat, giving a glossy texture that fast grilling can never achieve. Teys Certified Black Angus brings fine marbling from a long grain finish to MB4+.

How to cook

• Best methods: braise, slow-roast covered, or smoke low and slow.
• Season well and sear all over first for colour. Braise covered at 150-160°C for 3-4 hours until fork-tender, or smoke at 110-120°C, keeping heat gentle and steady and checking tenderness rather than the clock.
• Temperature: Done when fork-tender, typically around 90-96°C internal after long cooking. Judge by tenderness — a skewer should slide in with little resistance.
• Rest & thaw: Rest 20-30 minutes in the braising liquid or wrapped after smoking. Thaw 24-48 hours in the fridge for large pieces and bring out before seasoning.

Serving & pairs with

Allow 300-500g raw per person depending on bone. Serve over mashed potatoes, soft polenta, rice or noodles, with the reduced cooking liquid spooned generously over.

Product details

• Brand / origin: Teys Certified Black Angus, Australian — third-party-audited Certified Angus program (minimum 75% Black Angus genetics), MSA graded
• Feed / grade: MB4+, Grain-Fed 220 Days (program cereal-grain finish minimum 100 days)
• Pack: 1pc x 1kg (±50g) ฿500 · 1pc x 1.5kg (±75g) ฿750 · 1pc x 2kg (±100g) ฿1,000 · 1pc x 2.5kg (±125g) ฿1,250