This year we are bringing you a hard-to-find rib roast that we love - 100% grass fed Certified Piedmontese standing rib roasts. These rib roasts will arrive expertly cradled and tied by our artisan butchers. All you need to do is season and pre-heat the oven.
The origins of the Piedmontese breed are traced to the Piedmont area of Northwest Italy. This unique breed makes up less than 1% of the cattle in the United States; all raised on family ranches in the heartland of the midwest. Certified Piedmontese cattle are under a strict zero-grain policy and have a grass-fed diet from start to finish, eating only grass and forage as nature intended - truly grass fed and finished. Rest assured, all our meat club offerings are never given any antibiotics or any added hormones.
Piedmontese are a hardy breed that are disease and heat-resistant (an excellent trait for a warming planet). But, perhaps the most remarkable attribute of the Piedmontese breed is their unique genetic composition. These cattle naturally develop a significantly greater muscle mass compared to conventional cattle. At the same time, muscle fibers remain tender without the need for excess marbling, creating consistently premium beef that is both tender and lean. Plus, they have fewer calories, less fat, and higher protein per ounce than beef from other breeds.
This exceptional breed meets one of the grass fed industry's greatest challenges head-on: consistent tenderness & mild flavor. Incredibly, the Piedmontese beef consistently presents a mild beefy flavor (think filet mignon) and is reliability tender. These culinary attributes are a game changer for our growing grass fed movement.
This holiday season, we are offering something fun and special, a rib roast unlike anything you have ever tasted that oozes with adventure and quality. Like most grass fed beef or game, it is best served medium rare. We included some cooking tips below. Prepare to be delighted; we cannot wait to hear about your family holiday meals. Share your roasts and stories by tagging us @kellercrafted or emailing email@example.com.
COOKING TIPS: Just to reiterate - rib roast is best served medium-rare. Cook to your preferred doneness, but please don't overcook it. If you don't have a reliable digital thermometer, buy one now! I like to roast or smoke to 128° F internal temp and let it rest for 3-4 min on the counter. Then, wrap the roast in foil or butcher paper and cover it with a couple of beach towels. Place the wrapped roast into a sealed container that is insulated (like a small, dry cooler or microwave). Rest for 30-45 minutes. The roast will continue to increase in temp about +8° F. Example: The roast I pull off at 128° F will reach 136° F, which is perfect for my crowd.