A customer challenged us to come up with a cut of beef that he could either smoke, braise, or cook slowly on the parrilla … AND allow him to combine it with pork, bacon, or lamb.  So we cut something that we call the Rib Roll.  This is a flat, boneless cut of beef from the rib section that contains a moderate amount of fat on one side.  It is perfect for rolling with other cuts of similar meat or with vegetables, spices, or marinades and sauces.  To be clear, this is a relatively tough cut of meat that needs to be cooked slowly, either in a smoker, slow cooker, or on a very low-heat parrilla.  It is an extremely versatile cut of beef, and perfect for experimenting and having fun.  8,000 / kg