These bone-in rib pieces from Margaret River Wagyu are taken from the rib primal and graded MB6–7, indicating a high level of intramuscular marbling. They are ideal for slow-cooking methods, delivering rich, buttery flavor and a tender texture.

Detailed Information

• Cut Origin: Derived from the rib section, these pieces retain bone structure, which enhances flavor development during cooking .

• Marbling & Texture: With a marble score of 6–7, they present pronounced fat interlacing that renders during cooking for a juicy, succulent result.

• Raising Practices: Margaret River Wagyu cattle are free-range pasture reared, then grain-finished (~300 days), contributing to their deep, buttery taste and lower saturated fat content.

Who is Margaret River Wagyu?

Margaret River Wagyu is Australia’s premium Wagyu brand, vertically integrated from breeding through to packaging. Their cattle originate from Japanese Wagyu genetics and are raised in sustainable, stress-free environments. They produce a full spectrum of marbling cuts, with strong food safety and traceability protocols.

Storage and Usage Instructions

• Storage: Keep chilled at 0–4 °C; unopened packs maintain quality for up to 21 days, then consume within 5 days once opened.

• Preparation: Ideal for braising, smoking, or sous-vide. Preheat in oven or smoker at low temperature.

• Cooking Tip: Cook gently over long durations; rest for at least 10 minutes before serving to allow juices to redistribute.