These prepared bone-in Wagyu short ribs come from crossbred F1 Margaret River cattle, graded MB 4–5 for rich marbling and juicy tenderness. Vacuum‑packed and chilled, this cut is halal-certified by the Australian Wagyu Association, and ideal for both grilling and slow-cooked preparations.

Detailed Information

• Cut Characteristics: Taken from the rib section and trimmed of excess fat, these ribs retain bone structure for enhanced flavor and presentation.

• Marbling & Texture: With MB 4–5, the ribs offer a luscious balance of intramuscular fat, delivering buttery tenderness and rich beef flavor without being overly fatty.

• Rearing & Diet: Margaret River cattle are pasture-raised and grain-finished over approximately 300 days in a stress-free environment—yielding a clean, flavorful product with low saturated fat.

Who is Margaret River Wagyu?

Margaret River Wagyu is a fully integrated producer in Western Australia, overseeing all stages from breeding (Tajima-derived genetics) to grain-finishing and packaging—all under halal-certified standards set by the Australian Wagyu Association.

Storage and Usage Instructions

• Storage: Refrigerate at 0–4 °C; vacuum-sealed packs retain quality up to 21 days. Once opened, consume within 5 days.

• Preparation: Bring ribs to room temperature (~30 mins) before cooking.

• Cooking Methods: Ideal for slow braising, smoking, or sous‑vide to render fat and develop tenderness; can also be grilled over medium heat until caramelized.

• Serving Tip: Rest ribs for 10 minutes post-cooking and slice between ribs for easy serving.