FREE delivery available!
Need help? 1 (877) 448-6328 |
FREE delivery available!
Sold Out
This tender and generously marbled rib cap steak cut is taken from the outer 103 Prime Rib and will be on the thinner side, making for a great grilling cut. It is located right above the Spinalis Dorsi, or Ribeye Cap, and is also known as "wedge meat" due to its wedge-like shape.
They each come in packs of two and are trimmed and ready to cook. These are great sharing cuts!
Our customers are always looking for something special. This product has limited availability, it is an award-winning full-blood Wagyu from Australia. The marbling is as good as it is going to get without going for Japanese A5 beef and can often rival it.
These cows are fed finished for 400 days. There is NO CORN in the beef, to allow the slower growth and for the fat to render better (more marbling).
Award-winning:
Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. That means that the Brisket is graded based on the marbling of the Ribeye (graders do not inspect Brisket or ANY other muscle but the Ribeye).
What this means is that your brisket may be marbled like a Ribeye BMS 8-9 or it may not. A steer graded BMS 8-9 will definitely be high quality and will have superior marbling. If you are expecting superb marbling, the sure bet is to go with a Ribeye or go for Japanese A5 beef.
These cows are F4, which is purebred from Full Blood cows. This is as marbled and good as Australian Wagyu gets. These cattle are fed specially selected grain to maximize marbling. 100% independently marble score graded and verified under AUS-MEAT standards.
Feed ration is based on white grains, vegetable based proteins, and cereal based roughage. The program follows three feed cycles, the induction cycles, grower diet, and finisher diet.
This is a Halal product.
Outside of Japanese A5 beef, this is as marbled as beef can get.
