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Wagyu Beef: Short Ribs
American "Wagyu" comes from a 50/50 cross between a pure-bred Wagyu and in our case Black Angus cattle. It has a slightly different flavor, texture, and marbling compared to Japanese Wagyu. It features rich marbling, meaning that streaks of fat exist within the red meat that make it tenderer and moister, while adding flavor. Short Ribs from the chuck are hearty and packed with flavor, best prepared by braising/pot roasting. The price per lb is $28.99 and the average cut (1.67 lbs) is $48.41. Click on this item to see the full description.
Description: Grass-fed, antibiotic & hormone locally raised beef. Short ribs from the chuck are hearty and packed with flavor, best prepared by braising/pot roasting. When braised into submission, beef short ribs become meltingly tender and fortify their cooking liquid with thickening collagen.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: Check out this recipe for Braised Short Rib!
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.