Premium bone-in beef plate short ribs from American Wagyu cattle, a crossbreed between Japanese Wagyu and American Black Angus. These short ribs feature exceptional marbling throughout the meat, characteristic of Wagyu genetics, which delivers superior tenderness, rich beefy flavor, and a buttery texture when cooked. The plate short rib cut comes from the lower portion of the rib cage and includes the bone, which adds flavor during cooking.

American Wagyu beef is raised in the United States and offers significantly more marbling than conventional USDA Choice or Prime beef, though it differs from imported Japanese A5 Wagyu in intensity. The extensive intramuscular fat creates a luxurious eating experience whether grilled, braised, or smoked low and slow. These ribs are ideal for barbecue, Korean-style kalbi, braising, or smoking, and benefit from longer cooking times that allow the abundant marbling to render and tenderize the meat.