Miyazakigyu Wagyu flanken-cut boneless short ribs come from the Miyazaki Prefecture on southern Japan’s Kyushu Island. Flank refers to short ribs (the ribs that span from the back toward the belly of the cow) cut across the bones. The exquisitely-marbled A5 graded (the highest quality of Japanese beef) Miyazakigyu Wagyu short ribs provide a melt-in-your-mouth, buttery finish. When sliced, the short ribs are ideal for Yakiniku (Japanese grilled meat). Whether slow-baked, braised, or prepared on the BBQ, these richly flavored, tender, and juicy flanken-cut boneless short ribs leave a lasting impression on the palate!
- Yield and Quality Grade: A5
- Product of Miyazaki Prefecture, Japan
- Dry aged for 45 days
- All natural, no additives, no preservatives
- Antibiotic and hormone free
Due to natural variations in cattle shape, size, and/or weight, cuts may vary. It is normal to see slight variations in color, depending on both the type of product and the aging process.
- Teppanyaki Tabletop Grill
Grilled Miyazakigyu Wagyu flanken-cut boneless short ribs are ideal for yakiniku, a Japanese term meaning grilled meat. Flanken-cut boneless short ribs are one of the most popular cuts of beef for yakiniku.
Some choose to marinate the short ribs for at least 4 hours (preferably overnight) prior to cooking.
Cook on the grill or cast iron square skillet, usually for about 3 minutes per side or until your desired doneness. The grilled boneless short ribs are often served with a delicious yakiniku dipping sauce.
Recommended Internal Cooking Temps:
||160° and above
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Each frozen and individually vacuum sealed product is carefully packed with dry ice and/or gel packs. Orders will be delivered frozen or slightly thawed (but still cold) depending on the time in transit.
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