Wagyu Chilean Beef Whole Boneless Short Rib | ±1kg

Short rib is the meat that sits over the rib bones, on the plate of the animal. It is a working muscle, laced with fat and connective tissue, and it is the tissue that makes it worth cooking slowly: hours at a low temperature turn it to gelatin, and the meat goes from firm to yielding. Ours comes off the bone before it reaches you, as a single boneless piece. That makes it quicker to cook than a bone-in rack, easier to carve, and it leaves nothing on the plate that you are not eating. Chilean Wagyu is grain-finished for 500 days, so there is more fat running through the muscle than a standard short rib, and it bastes itself as the connective tissue breaks down. Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus) Reared in the VIII and X Regions in Southern Chile Boneless, a single piece ±1kg Serves 3 to 4 Halal Fresh