Australian Wagyu Short Rib Meat – 6–7 BMS
Exceptionally rich, intensely marbled and unlike traditional short ribs, our Australian Wagyu Short Rib Meat is a true butcher’s cut for serious Wagyu lovers.
With a Beef Marbling Score (BMS) of 6–7, this boneless short rib has extraordinary intramuscular marbling that renders as it cooks, creating a remarkably juicy, tender bite with deep beef flavor.
This is not a traditional bone-in short rib that needs to be braised for hours. The quality and marbling of this Australian Wagyu allow it to be cooked and served much more like a premium steak.
Each package contains approximately 4–5 lbs of boneless Australian Wagyu Short Rib Meat, making it ideal for portioning into individual steaks, sharing at the table or preparing as an impressive centerpiece.
Why This Cut Is Special
Short rib comes from one of the most flavorful areas of the animal, but what makes this Australian Wagyu version exceptional is the extraordinary amount of marbling and richness throughout the meat.
When we cooked and tasted this cut ourselves, it was the richest and most indulgent of the Wagyu cuts we tried. The exceptionally high fat content renders as it cooks, essentially basting the beef from within and creating an incredibly moist, tender texture.
The result is intensely rich, buttery and melt-in-your-mouth, with an almost luxurious softness that makes this short rib unlike a conventional steak—or traditional short rib.
This richness is also why we recommend serving it differently. A little goes a long way. Rather than serving a large steakhouse portion, slice the cooked short rib and enjoy it in smaller portions. Just a few slices can be remarkably satisfying.
For anyone looking for the richest Wagyu experience we offer, this is the cut.
How We Recommend Cooking It
We tested this Wagyu short rib on the grill and found that it benefits from a hot initial sear followed by a slower finish over reduced or indirect heat.
Start over high heat to develop a deeply browned exterior. Once you have a good crust, move the meat to a cooler area of the grill and allow it to finish more gradually.
Watch carefully for flare-ups. This short rib contains an exceptional amount of Wagyu fat, and as that fat renders it can drip onto the heat source and create flames. Moving the meat away from direct flame after the initial sear helps control flare-ups while allowing the interior to cook evenly.
Rather than relying strictly on cooking time, use an instant-read meat thermometer to determine doneness. For a warm red to medium-rare center, we prefer removing the meat from the grill at approximately 127–130°F, then allowing it to rest before slicing. For food-safety guidance, the USDA recommends cooking whole cuts of beef to 145°F followed by at least a 3-minute rest.
Because thickness and grill temperature can vary considerably, cooking time should be treated only as a guide. Larger portions may require a substantially longer, slower finish after the initial sear.
Serving Recommendation
Allow the meat to rest after cooking and then slice it across the grain into smaller pieces.
Because of its extraordinary richness, you do not need a traditional steakhouse-sized serving. A few slices can be remarkably satisfying, making this an outstanding Wagyu cut for sharing and tasting alongside other steaks.
Seasoning can be kept extremely simple. Coarse salt is all this Wagyu really needs—the marbling and beef flavor should be the focus.
Product Details
- Australian Wagyu
- 6–7 BMS
- Boneless short rib meat
- Approximately 4–5 lbs per package
- Exceptionally high marbling
- Ideal for grilling, searing and slicing
- Ships frozen
If you love the richness of highly marbled Wagyu but want to experience a cut beyond the traditional filet, New York strip or ribeye, Australian Wagyu Short Rib Meat is one of the most distinctive butcher’s cuts we offer.
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| Order Size (lbs) | Shipping Cost | Hawaii Surcharge |
|---|---|---|
| 1-7 lbs. | $75.00 | $45.00 |
| 8 lbs. or more | FREE | $45.00 |
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Preparation Instructions
