Your Cart is Empty
Liquid error (sections/header.liquid line 89): Could not find asset snippets/bold-loyalties-callout-nav.liquid
RB000102-1
Sold Out
- Each order contains one short rib
- Choose from two size options
- Large is approx. .90-1.20 Pounds
- Small is approx. .40-.65 Ounces
Cut from the short plate primal right under the rib primal, these Fullblood Wagyu bone-in plate short ribs are rich in flavor and well-marbled. When slow-baked, braised, or cooked in the crockpot, the tender and juicy meat will fall off the bone. The plate short ribs can also be seasoned and smoked! Either way, you're in for a tasty cut of beef!
- One rib per order/sold individually
- Dry aged for 28 days
- All natural, no additives, no preservatives
- Antibiotic and hormone free
_______
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Recommended Internal Cooking Temps:
| Rare | 120°-125° |
| Medium-Rare | 130°-135° |
| Medium | 140°-145° |
| Medium-Well | 150°-155° |
| Well Done | 160° and above |
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.
