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Wagyu Short Ribs

Short Ribs

$10.00
/lb
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Four ribs per package, 1.5lbs per package
Thick, meaty, and made for comfort food. With four ribs per pack, these are perfect for braising until fall-apart tender.



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Steak on a grill

What makes Full-Blood Wagyu special?

When we refer to our wagyu as 100% Full-Blood, it means it is genetically the same as wagyu that you would get from Japan. This makes it purer than other "American Wagyu" which is typically only 50% Wagyu, genetically (the other 50% being Angus). This is how we can get our rich, well-marbled flavor that is the signature of real Wagyu.

Exceptional Wagyu, Raised with Care

The purest wagyu experience starts with properly stewarding the animal, the land, and attending to every detail from pasture to plate.

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Stress-Free Environment

Peaceful free-range pastures with electric equipment to reduce noise and emissions.

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Authentic Wagyu from Ohio

100% Full-Blood Wagyu raised at our local farms in Amish Country. No imports, reducing the time between the butcher and the grill.

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Time-Crafted Flavor

Our wagyu is exceptionally flavorful thanks to handcrafted feed, precise feeding intervals, and 600+ days of grain feeding for steady growth.

Our Difference

Frequently Asked Questions

Our wagyu is genetically similar to Japanese A5, which is also 100% Full-Blood Wagyu. Our wagyu is competitive with Japanese Wagyu in marbling.

It's all about the marbling that gives our wagyu better flavor. Our wagyu typically has a marbling score of BMS 9 or above. USDA Prime Angus only has BMS 5 marbling.

It all depends on the cut, but typically our steaks are best seared in a pan or griddle or cooked on a grill. We recommend seasoning wagyu minimally, with salt, pepper, and slathering a bit of butter. Our roasts are to be in the oven for an amount of time.

Yes, ethical conditions are a top priority for us. Our cattle are raised free-range for most of their life, with plenty of green pasture to graze, minimal emissions, and calm herd dynamics. We are patient - raising our wagyu for about three years, which is longer than almost all other beef cattle.

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