The biggest and best short rib there is, each rib is a minimum of 1kg - enough for two or a hungry one! As far as meat for smoking and low/slow cooking goes, these short ribs are incomparable. Miguel Vergara's Spanish Angus is quite possibly the best beef we have eaten.
The cattle are raised between the meadows of Salamanca and the mountains of Leon in Spain, offering tranquil surroundings for the herd. Miguel Vergara's process is considered the highest standard in animal welfare, with comfortable conditions specifically created to maximise development of the colour, juiciness and intra-muscular fat.