Wagyu Ribs may have less meat than most other cuts of beef, but that meat is bursting with amazing flavour and a buttery-tender texture. As the name suggests, this cut comes from the ribs of the animal, from the underbelly area and as a result, these ribs are highly marbled, meaty and completely delicious.
This cut is best slow-cooked. For a nice recipe suggestion, see :
https://www.firstlight.farm/grass-fed-wagyu/wagyu-recipes/first-light-grass-fed-wagyu-short-rib/Beef Marbling (MB) ratings are 3-4 - Average, 5-7 Good, 8-12 Excellent.
Serving Size: Count on half a rack, or six ribs per person if you are serving baby back ribs. Aim for four or five ribs per guest if you are serving spare ribs. Plan for two or three ribs per guest if you are cooking up beef back ribs.
Brand: Carrara 640, Country: Australia
