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RT000404A5
$219.00
- Each order contains 1 rib lifter
- Each lifter is approx. 3.0-4.+ pounds OR 5.0-7+ pounds (including fat cap), based on product selection
Miyazakigyu Wagyu beef rib lifters come from the Miyazaki Prefecture on southern Japan’s Kyushu Island. Often referred to as lifter meat, blade meat, or wedge meat, the Miyazakigyu Wagyu rib lifter is a flavorful, textured cut that comes from the rib primal. It’s the thin wedge muscle that surrounds the rib section (the outer working muscle of the ribeye area) and is most comparable to a brisket. It needs to be trimmed, as it comes with the fat cap intact. This A5 cut is great for marinating and center-plate steaks, and it’s the pièce de résistance when added to your favorite recipe!
- 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
- Untrimmed (Fat Cap Intact)
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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.
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.
This cut is crazy!! The marbling alone is a work of art! This is a large cut that I Trimmed a little bit of the fat off and cut in half width wise so I could marinate it and get that flavor. I grilled this then finished it in the oven because it was flaring up on the grill but I did not want to lose all the amazing flavor from the fat. This is a great cut for a group of people who can really appreciate Wagyu and its depth of flavor
