Wagyu Short Rib Plate
Wagyu Short Rib Plate
Wagyu Short Rib Plate

Wodagyu

Wagyu Short Rib Plate

Sale price$68.00
Size:4.0 lbs
Quantity:
Pickup available at Our Ranch - @The Flying Cow Usually ready in 24 hours

Wagyu Short Rib Plate

4.0 lbs

Our Ranch - @The Flying Cow

Pickup available, usually ready in 24 hours

1055 Agnes Road
Richmond TX 77469
United States

+18328594564

** 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 +/-

taste the wodagyu difference

our wagyu beef

RAISED RIGHT

We use only natural and sustainable methods to raise our cattle. Our animals freely graze on hundreds of acres of pastureland. The cattle are never injected with artificial hormones or antibiotics. 

HEART HEALTHY

Not all red meat is created equal! Research from Texas A&M and Deakins University shows that Wagyu beef contains high levels of Omega 3 and Omega 6 fatty acids; these healthy fats, also found in avocados and olive oil, are known to improve heart health. Not only that, but Wagyu beef has less LDL (“bad”) cholesterol than any other type of meat. So eat up without feeling guilty!

HIGHEST QUALITY

We go above and beyond to ensure that we deliver the highest quality Wagyu beef. We carefully plan every step from feeding all the way to final packaging to ensure that you get the best tasting cuts of meat. We dry age our beef for 21 days; this concentrates the succulent, beefy flavor and tenderizes the meat.

FAQ

Due to logistics with our dry ice manufacturer, we only ship FedEx orders on Mondays. Since all FedEx orders are shipped via 2 day shipping it will usually get to your doorstep Wednesday/Thursday.

Local Houston Orders: We deliver to your doorstep every Tuesday and Friday.

Unfortunately we do not ship internationally.

Customer satisfaction is our top priority! If you have any problems you have 30 days from when the order was delivered to contact us for a full refund.

If you are over the 30 days we will issue store credit.

Shipping costs are non-refundable.

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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Get New york Strip Recipe

Wagyu
Difference

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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Available

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