Location of cut: Wagyu Short Rib is from the shoulder of the cow. 

Texture and Flavour: This single Wagyu Short Rib is generously coated with a Mexican-inspired rub composed of a savoury blend of spices, including chilli power, cumin, and garlic. This delivers a bold and smoky flavour with a hint of heat to the succulent and tender Wagyu Beef. 

Cooking Methods: Like traditional beef short ribs, this Wagyu short rib will benefit from low and slow cooking to tenderize the meat and render the fat. This slow cooking method ensures that the meat becomes fork-tender while retaining its juiciness. This product can simply be grilled over an open flame, or smoked over a hardwood to add a delicious smoky flavour that complements the robust Mexican spices. We recommend cooking this individual Short Rib at 140°C for 4 hours, tightly wrapped in foil. Finish on a BBQ or open up the foil and turn the heat to 200°C for the last 30 minutes. Allow to rest for 15 minutes before serving with sides of your choice.