Its hard to find a good short rib, this is a GREAT short Rib plate cut into a size that is manageable (3 bones). This is one of our newer products and sometimes it is in short supply. They are often called "dino-ribs" and are great for smoking or braising.
They are one of the most luxurious cuts available and very rich due to its exceptional mabling.
Remember that they are best cooked low and slow. We recommend just adding salt and placing in a slow cooker/smoker/crockpot for 4-8 hours. The meat will fall off the bone.
WHY IS OUR WAGYU WAGYU THE BEST IN CLASS?
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Flaps come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
Source: USA | Kuroge Washu bulls
Best for: Grilling
Best Cooked: Medium-Rare, Medium, Medium-Well
