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SHORT RIB ROAST3-4lb Akaushi/Angus Wagyu
SHORT RIB ROAST
Bone-In Short Rib
This cut has been a heavily used one throughout the world for centuries. From Korea to France, the cut consistently proves itself through its versatility and rich flavor. In recent years, it has greatly increased in popularity on the American culinary scene for the same reasons. Cut from the rib section of the cattle, short ribs carry intense grassy and beefy notes that are best brought out by slow cooking.
Simply slow cook them in your favorite braising liquid, be it stock or red wine, with or without vegetables, and let time and low heat work their magic until the meat falls off the bone.
Sourced from the revered Japanese Akaushi breed, famous for its marbling, our beef is raised on open pasture in Texas without hormones of antibiotics. Like a great bottle of red wine, each bite boasts a long delicious finish. Akaushi/Angus is tangy, with hints of blue cheese and olive oil and has a rich, aged flavor.
While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed with America’s mighty Angus. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world. Akaushi is the Japanese Red Cow, a national treasure in Japan. The beef is fed no antibiotics or added hormones and is pasture-raised and grain-finished.
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