Wodagyu
Wagyu Short Rib Plate
Ships from Texas
** LARGE Bone-IN Wagyu Short Rib **
- 123A Plate short ribs
- Picture shows an 8.5lb plate
- 100% natural, no added hormones
- Dry-aged 21+ days for improved flavor and texture
- Individually vacuum sealed packages
- Products ships frozen and will arrive frozen or partially thawed.
- All weights are approximations. Weights will vary 0.3lbs +/-
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Meatology 101
Chuck Section
Chuck Short Ribs
Chuck Short Ribs - Wagyu short ribs are typically more fatty than regular ribs so low and slow is the best way to cook them. The fat will emulsify and what you are left with is pure delicious flavor. We sell short rib plates in a number of different ways. We do not have a large entire primals of the plate, but we do have a few LARGE (7lb) boneless plates. We also sell them flanken style, like how they are served in korean bbq restaurants. We will also have small cubes once we send more cows to the processing facility.
Cuts from the Chuck section also include:
- Chuck Eye Roll
- Chuck Roll
- Flat Iron
- Chuck Flap Underblade
- Denver Steaks
The Wodagyu Difference
Meat Grading
BMS CHART - Beef Marbling Standard scale used in the beef industry to grade the quality of beef. A5 beef is typically in the 10-12 zone, Wodagyu’s meat is around 7-9, while USDA prime lies in the 2-3 zone.
Marbling
Marbling is the soft white intramuscular fat cells that are distributed throughout lean red meat. More Marbling means more flavor and a juicier texture. It isn’t chewy but rather has a silky texture.
Boneless NY Strip details, Grading & Marbling
Cut of New York Strip
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NY Strip Flavour & Texture
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Dry Age New York Strips
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Benefits of healthy Wagyu Meat
All Natural Wagyu
- All natural, never injected with artificial hormones or antibiotics.
Health Benefits
- Improve the immune system
- Reduce the risk of Heart Disease
- Reduce the risk of Type 2 Diabetes
Healthy Fats
- Lowers cholesterol
- Prevents coronary disease
- Helps weight loss
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Wagyu Recipe Choice
Boneless new york strip recipe
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WagyuDifference
Wodagyu has full-blood wagyu cattle.
Wagyu cattle first came to the U.S. from Japan in 1976, primarily for crossbreeding with other cattle, such as Angus. Only four bulls made the journey, and it wasn't until the early 2000s that more Wagyu followed.In 1997 Japan banned the exportation of these cows deeming them a “ living national treasure”. This ban is the reason Wagyu beef is viewed as a rarity today. There are only 30,000 cattle in the US today (0.029%)Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Fullblood Wagyu.
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