Osso Buco Wagyu | Wagyu BMS 7+ |

Rich Marbling, Deep Flavor

Osso Buco Wagyu transforms a traditional Italian braise into a luxurious experience. Sourced from a small, family-run US Wagyu program, these shanks feature BMS 7+ marbling that renders into a rich, buttery texture during slow cooking. Unlike standard beef shanks, the intramuscular fat keeps the meat moist and tender, even during the long braising times required to break down this hard-working muscle.

The bone marrow, the heart of this cut, melts into the braising liquid, creating a silky, nutrient-dense sauce that coats every bite. This is not just a stew cut; it is a chef-grade ingredient for those who value depth of flavor and superior texture.

Sourced from a Premium US Program

We partner with one of the best Wagyu programs in the US, a mid-sized family-owned company that processes only 140–175 steers per week. This limited scale allows for meticulous care in genetics, feeding, and handling. These animals are fed for longer periods using superior genetics, including Japanese Kuroge Tajima bull lines, resulting in consistent, chef-level quality that outperforms major chain alternatives.

How to Cook Osso Buco

Osso Buco translates to "bone with a hole," referring to the marrow-filled shank bone. To achieve fall-off-the-bone perfection, low and slow cooking is essential. Braise these cuts to an internal temperature of 180°F to fully render the connective tissue and marrow. Serve traditionally with risotto alla milanese or polenta to soak up the rich braising juices.

Frequently Asked Questions

What does BMS 7+ mean?

BMS stands for Beef Marbling Score. A score of 7+ indicates significant intramuscular fat, which provides superior flavor, juiciness, and tenderness compared to standard USDA Choice or Prime beef.

Where is this Wagyu sourced from?

This Wagyu is sourced from a premium, family-run US program. The facility processes a limited number of steers weekly, allowing for careful attention to genetics, feeding programs, and animal welfare.

How should I cook Osso Buco?

Osso Buco is best suited for braising. Cook low and slow until the internal temperature reaches 180°F. This ensures the connective tissues break down and the meat becomes tender enough to fall off the bone.

What is the best way to serve Osso Buco?

Traditionally, Osso Buco is served with risotto alla milanese or polenta. The rich marrow and braising juices pair perfectly with these starches.

How should I store this product?

Keep frozen until ready to use. Thaw in the refrigerator for 24–48 hours before cooking. Once thawed, cook within 2–3 days for best quality.

Is this product vacuum-sealed?

Yes, all our premium cuts are vacuum-sealed to preserve freshness and protect the meat during shipping and storage.

What size are the Osso Buco cuts?

Our Osso Buco cuts are substantial, ranging from 1–2 lbs for smaller pieces to 3–4 lbs for larger cuts. This size helps prevent drying out during long braising times.

How does this compare to standard beef shanks?

Standard beef shanks are leaner and can dry out if not carefully monitored. Wagyu shanks have higher marbling, which bastes the meat from the inside out during cooking, resulting in a more forgiving and flavorful dish.