Organic Grass-Fed Beef Back Plate Ribs

Grass-Fed Beef Back Ribs (Back Plate Ribs)

Our organic, grass-fed and grass-finished beef back plates come from the rib section and are known for their rich character and impressive presentation. While they don’t carry as much meat as a Dino rib, the layers of meat between the bones still offer full, beefy flavor and make this cut a dependable choice for slow cooking.

They shine when smoked, braised, or cooked low and slow, allowing the connective tissue to soften and the meat to become tender. Whether you're preparing them for a weekend cookout or a hearty family meal, beef back plates deliver a satisfying result that reflects the quality of true grass-finished beef.

Back Plate Ribs vs. Dino Ribs: Back Plate Ribs are beef back ribs, not short ribs. They're cut from the upper rib section, the same area the ribeye comes from, so most of the meat sits between the bones rather than on top. If you're looking for the thick, meaty short rib, choose our Dino Ribs (Plate Short Ribs).

Approximately 2.25 – 2.5 LBS

All of our Organic Grass-Fed, Grass-Finished Beef is proudly sourced from Thunder Ridge Beef in Southeast Iowa, where independent farmers and ranchers have been raising livestock in a sustainable and responsible manner for generations. Their deep-rooted commitment to ethical farming ensures the highest standards of animal welfare and environmental stewardship. Unlike imported beef—often aged and shipped from countries like New Zealand and Australia—our beef is locally sourced, never aged, and always fresh. Every cut is USDA-inspected and certified Halal, reflecting our dedication to quality, transparency, and trusted sourcing.