Osso Bucco is perhaps the most popular and yet unknown cut of beef. In fact, if you ask your kid to draw a piece of beef... he will most likely draw an Osso Bucco.
The Word Osso Buco translates to "Bone with a hole". It is Italy's most renowned braise.
This steak is one of the hardest working muscles in the steer. That said, the beef is wrapped around a bone that is full of marrow. That means, if you cook it right (low and slow) it is AMAZING!
You are looking for fall of the bone greatness, which means you will need to cook it to an internal temperature of 180 degrees. Do it right and you will achieve fall of the bone perfection...
Our wagyu Osso Buco is BIG. The smaller pieces will be 1-2 lbs. But that means you will be able to cook them to perfection without them drying out.
Osso Buco is great for stews, but there are MANY ways took this right. In Italy it is typically served with risotto alla milanese or polenta.
WHY IS OUR DOMESTIC WAGYU 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 beef back ribs 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).
