Hodges Farm pastured beef back ribs are cut from the back of the cow in the dorsal area behind the shoulders. The rib area is where prime rib roast and ribeye steaks are cut. After the prime rib roast is cut, the small amount of meat attached to the rib bones is the beef back ribs cut. The meat is found in between the rib bones.
Our Black Angus cows are sourced from other trusted and 100% grassfed farms as steer calves and raised right here on the lush fields of Hodges Family Farm. Never fed any grain, our cows move from paddock-to-paddock grazing on fresh, diverse fields until they are fully mature - 24 to 27 months. We try to think of what we do as maintaining a healthy grassland ecosystem, building the soil that grows the grass and forbs and allowing the cows to raise themselves in as natural an environment as possible. Thanks to the active lifestyle that our cows enjoy, our beef is naturally lean and flavorful.
True to Hodges’ belief in transparency and animal welfare, our cows are processed at Piedmont Custom Meats, an Animal Welfare Approved processing facility and who is willing to open their doors to tours - a rarity in the industry. After a full 14 day dry aging at PCM, our beef is expertly packaged and ends up right here in our store within about three weeks.