South Texas Antelope Rack - 9 Ribs

As featured in Paula Disbrowe’s New York Times article! Packaged as a rack with 9 rib bones that can easily be cut into 8 full-size individual chops or roasted whole. Loin muscle with rib bones still attached. Similar in shape to a lamb rack, prime rib rack, or bone-in ribeye.

Founded by Chris Hughes back in 1983 as a restaurant wholesaler, Broken Arrow Ranch field-harvests its deer and antelope from nearly 40 Texas ranches with a mobile processing unit and ages the meat for 30 days before butchering. It’s a process that’s stress-free for the animals and results in the purest free-range meat you’ll find anywhere. Broken Arrow Ranch in Ingram, Texas, is renowned for its high-quality Texas game meats: wild venison, free-roaming wild boar, wild antelope, and humanely raised quail — and it’s the go-to for some of America’s top restaurants, including Thomas Keller’s The French Laundry and Per Se.