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USDA Prime Black Angus Kalbi/Flanken, 1/3" thick
3lbs, 1/3" thick, about 15 pieces
6lbs, 1/3" thick, about 30 pieces [Add $44.00]
Kalbi/Flanken are short ribs that are cut across a 3 bone section of the short rib. We slice these at about 1/3" thick. These are perfect for making Korean Kalbi or traditional Jewish Flanken. We are huge fans of Korean barbecue and highly recommend it. The bones in the Kalbi not only add flavor, but act as a natural hand-hold. The only downside is that every one will know how many you ate when they see the pile of bones. Make sure you quickly discard them.
When you order from Pat LaFrieda, you're not just getting Prime Beef, you're getting the best meat in the country. As the largest supplier of Prime Beef in the largest Prime Beef market, we are given priority over all others. Farms hand select the best beef available for our customers. Our product is sourced from small farms across the country. We ensure that all animals are raised without the use of antibiotics, hormones, or growth promoting drugs. Animals are treated humanely, fed a diet of grass and hay for most of their lives and finished on corn.
We start with the best meat available and keep it that way. Our meat has never been frozen and arrives to you fresh. Your meat is cut to your specification by our expert butchers alongside orders from some of the most famous chefs in the world. Immediately after your meat is portioned, it is vacuum packed to ensure optimal freshness. Meat is shipped Next Day Air in 1 1/2 inch thick coolers with enough ice packs to last 48 hours or more.
We are huge fans of Korean BBQ. Kalbi (also written galbi) is a marinaded and grilled meat dish typically made from beef ribs. Although kalbi is tasty even when made with supermarket beef, making it with high quality short ribs launches it into the stratosphere. Our preference is three-bone 1/3" thick Prime Black Angus Short Ribs. The bones add flavor and work as a natural handhold to turn this into a finger food. We are fortunate enough to have a Korean mother-in-law in the family. The following is her recipe that she has allowed us, after some coercing, to share with you.
3 lbs 1/3" thick short ribs
3/4 cup Granulated Sugar
3/4 cup Soy Sauce
1.5 tbsp Sesame Seed Oil
1.5 tbsp Roasted Sesame Seeds
4 cloves pressed garlic
2 tsp grated ginger
4 stalks finely chopped green onion
1 tsp black pepper
First, score the meat using a knife. Do this by gently tapping a knife across both sides of the short ribs. Then, sprinkle each slice of meat with sugar and set aside. For the marinade, combine the soy sauce, sesame oil, sesame seeds, green onions, ginger, garlic, and black pepper in small bowl. Add marinade to meat. Let meat marinade for at least an hour (preferably two hours). Cook on a grill or broil in your oven. On a hot grill, these only need 2-3 minutes per side.
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