ST000A09
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- Each order contains 1 package
- Available in 8-10 oz and 12+ oz packages
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
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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.