From Japan - Frozen
The Chuck Short Rib is a meatier rib cut from the chuck primal, fully boneless and ready to cut and use. A staple of Korean and Japanese barbeque dishes, this cut is deliciously marbled and incredibly juicy when sliced thin and cooked quickly.
One of the world's most indulgent eating experiences, Japanese Wagyu has the highest level of marbling available in any cut of beef. Known for its expertise in rearing Tajima Black Wagyu cattle, the Japanese prefecture of Kagoshima produces more deliciously rich Wagyu than any other prefecture in Japan. Consistently given the highest possible grades at A4 and A5, Kagoshima Wagyu is exceptionally marbled for a truly decadent, melt-in-your-mouth meal.
- Pack: One Loin
- Size: Approx. 11 lb per loin
- Cooking Suggestions: A4/A5 Wagyu is so richly decadent that a little truly goes a long way. Completely boneless, trimmed, and ready to use, this cut is often sliced thin and cooked hot and fast for Asian-style barbeque dishes.
- Key Features:
- Consistently A4/A5 rated for exceptional marbling
- 100% pure Black Tajima breed cattle raised and produced in Kagoshima, Japan
- Fed a diet of high-energy, hormone-free grains, hay, and wheat
- Raised in a stress-free environment under the strictest guidelines for cattle-rearing in the world
- Suggested Cooking Temperatures:
- Rare - 120°-125°
- Medium Rare - 130°-135°
- Medium - 140°-145°
- Medium Well - 150°-155°
- Well Done - 160° and above
- Storage and Shelf Life: Keep product frozen until ready to defrost and use.