About this Cut These American Wagyu beef back ribs come from the rib section of the cattle, bringing with them a generous level of marbling that enhances the juiciness and delicious flavor of these ribs. Wagyu ribs are more tender and have a distinct rich buttery taste that stands out compared to other beef ribs. These are a versatile and delectable choice for those who prefer beef ribs, perfect for slow cooking or smoking. Cooking Method: Best cooked low and slow. Smoke or bake at 275°F (135°C) for 3-4 hours, covered in foil, then finish uncovered for caramelization. Can be cooked in a smoker, grill or oven. Recommended Temperature: 190-200°F (88-93°C) for tender pull-off-the-bone meat. American Wagyu American Wagyu is a unique beef variety created by crossbreeding Japanese Wagyu cattle with traditional American breeds like Angus, resulting in an exceptional meat with extraordinary marbling and flavor. Developed in the 1980s, these cattle are typically raised for 400-650 days on specialized diets, which contributes to their remarkable intramuscular fat distribution. The beef is distinguished by its fine, intricate fat webs that create a buttery texture and an intense, rich flavor profile with hints of umami. Unlike pure Japanese Wagyu, American Wagyu offers a balanced eating experience that combines the tenderness of Japanese cattle with the robust beefiness of American breeds, making it highly prized among chefs and food enthusiasts. The meat's unique characteristics include a lower melting point of fat, which allows it to literally melt in your mouth, creating a luxurious and memorable dining experience. Grass-Fed, Grain-Finished Beef Not to be confused with 100% grass fed beef which tends to be much leaner and have more of an earthy flavor. Our beef is grass-fed, grain-finished which offers a unique balance of flavor and tenderness, combining the best aspects of both feeding practices. These cattle are raised initially on pastures, where they graze on a natural grass diet. Towards the end of their lives, these cattle are transitioned to a grain-based diet, which enhances marbling — the intramuscular fat that makes beef juicier and more flavorful. This allows for a healthier cow, while still achieving the tenderness and delicious beef flavor that comes from a diet of grains. This method not only improves the meat’s tenderness and palatability but also allows the beef to retain some of the health benefits of being grass-fed, such as higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef. Consumers who choose grass-fed, grain-finished beef enjoy a product that strikes a desirable balance between health benefits and culinary appeal, making it a popular choice for those looking to enjoy high-quality, flavorful beef with enhanced nutritional properties. Antibiotic and Hormone-Free Beef All of our cows are raised free of any hormones or antibiotics. This practice ensures that the meat is as natural as possible, reducing consumer exposure to these substances. The absence of antibiotics in the raising of these animals helps prevent the development of antibiotic-resistant bacteria, a significant benefit for public health. Additionally, hormone-free meat often has better taste and quality. By choosing antibiotic and hormone-free meat, consumers support more natural animal husbandry practices and contribute to a healthier environment, while also enjoying safer and more flavorful meat.
