Australian Short Rib Boneless Crossbred BMS 4/5 Margaret River 

-Australian wagyu boneless short rib is a highly sought-after and premium cut of beef known for its exceptional tenderness, marbling, and rich flavor.

This can be sliced thin for Japanese or Korean BBQ. Spectacular for Yakiniku or on a flat top. Can also be braised or grilled for a more American style of cooking.

The short rib is cut from the rib section of the cattle, and the Australian wagyu variety is specifically known for its intense marbling, which refers to the fine streaks of intramuscular fat running through the meat. This marbling gives the beef a buttery, melt-in-your-mouth texture and enhances its flavor profile.

From the same people who brought Stone Axe Full Blood Wagyu that won The Best Full Blood Wagyu Award the last few years.  Here is their crossbred wagyu. The texture is extraordinary! Smooth, soft and tender.

Margaret River Wagyu Beef has an unmistakably rich and buttery flavour, a result of its highly marbled meat, stress-free lifestyle, and high quality grain diet harvested locally from the Margaret River region. It’s little wonder why Wagyu beef is widely considered “the best beef in the world”. Of particular note, our Wagyu has relatively low levels of saturated fats and cholesterol compared to other beef breeds, and is guaranteed free of Hormone Growth Promotants, for a naturally healthy choice.

Margaret River Premium Meats adopt an extensive free range farm management practice with natural mating as well as an artificial insemination (AI) program to produce Pure Bred Wagyu cattle. Cows graze on natural pastures in a completely free range, stress free environment which in turn leads to optimum performance.

Weight: Varies 2-4lbs