Grass-Finished Beef Rose Meat

Beef Rose Meat

You probably know the dish better than the cut.

Rose meat is a large thin muscle sheet on the outside of the beef ribs, running from the chuck toward the flank. In Mexico, it’s known as suadero — the beef behind tacos de suadero.

Cook it slowly until tender, then chop it and give it a hot finish in a skillet or on a griddle to brown and crisp the edges. Pile it into warm corn tortillas with onion, cilantro, salsa and a squeeze of lime.

It’s an uncommon cut in American meat cases, but a classic taco cut for good reason: rich beef flavor and a completely different experience from the steaks and roasts most of us know.

Raised here, start to finish. Our British White cattle are 100% grass-fed and grass-finished on chemical-free pastures, with no grain and no hurry.

Sold whole (2-3 lbs.)