STANDING RIB "COWBOY" BACON ROAST — Wagyu — a majestic bone-in roast lined with heritage bacon
Wagyu Standing Rib "Cowboy" Bacon Roast Choose your preferred weight from the drop down menu above
A majestic bone-in roast lined with heritage bacon
Heritage breeds have more marbling resulting in more tender and juicy meat
This is a majestic oven ready ribeye roast, the King of Kings, for your meal of the year. This three-bone standing rib Wagyu roast is supremely marbled and tied ready for the oven. Lined with heritage bacon, it will make you look like a master chef in the kitchen with little or no effort. As we like to say, let hundreds of years of butchering tradition be your secret weapon in the kitchen.
Thomas Odermatt, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, he began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.
Since 2006 folks have been lining up at the Farmers Market at the San Francisco Ferry Plaza for a Roli Roti porchetta sandwich, a local culinary legend that has helped spark more than one revolution. He was also the avatar of a food truck craze and a champion of the heritage food movement.
Says Odermatt: “You can only use a heritage breed animals. You need the intramuscular fat that only comes from well-farmed animals. That is the secret. You can’t just get commodity meat from a supermarket and think that is going to work. You need to have passion and love for the trade.”