Heritage breeds have more marbling resulting in more tender and juicy meat
The recent popularity in America of the bone-in short rib is no surprise to us — this cut has been a cornerstone of International cuisine, from France to Korea, where it is cherished for its intense, grassy taste and elegant, luscious texture. Best slow-cooked by braising (in winter and fall!) or barbecuing (in summer!) until the meat is falling off the bone. Is there anything more comforting?
While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed with America’s mighty Angus. Akaushi, perhaps the most marbled beef in the world, comes from the Japanese Red Cow, a national treasure in Japan, and our Akaushi are sourced from the very same family of farms that first brought the breed to the States.