These boneless chuck short ribs bring the luscious, complex marbling expected from ribeye alongside the deep, dense flavor of traditional chuck roast. Cut right from the dividing line of the shoulder (chuck) and the rib primal, this is a rich and indulgent selection that is best reserved for low, slow braising, resulting in incredible succulence and tenderness.
This selection comes from A Bar n’ Ranch, a family-owned cattle operation in northern Texas. Since purchasing their first Wagyu Bull in 2009, A Bar n’ Ranch has dedicated themselves to raising cows with a level of reverence and rigor that is scarcely seen outside of Japan. Their herd grazes on thousands of acres, sustaining a lineage of the finest cattle breeds from America and Asia - American Blank Angus and Japanese Kuroge Washu. The resulting American Wagyu is some of the most tender, intensely marbled cuts produced anywhere in the United States.