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Rugby Scott Ranch Provisions

Short Rib 4 Bone - American Wagyu

$99.99 Sold out
Shipping calculated at checkout.
Bone-In Short Rib has higher levels of fat and collagen. When cooked, the fat and collagen help to create a rich, tender, and juicy texture. Our Rugby Scott Short Ribs are especially popular in slow-cooked dishes, as the long cooking time allows the fat and collagen to break down and add flavor to the dish.
Cut: American Wagyu Silver - $99.00
Size: 4.5-5lb

Pickup currently unavailable at Rugby Scott Bonnie Brae Store

Cut: American Wagyu Silver - $99.00
Size: 4.5-5lb

Product information

AMERICAN WAGYU

Wagyu cattle were first imported into the United States in 1975 when two black and two red bulls were imported by Morris Whitney. In 1989 the Japanese began to reduce their tariffs on imported beef and which encouraged U.S. producers to produce a high quality product for export to Japan.

During the 1990’s there were several importations of Wagyu males and females into the U.S., most were black, but a few red Wagyu were also imported. Wagyu genetics around the world today outside of Japan can be traced to these imports.

Later, in the 1990's the Japanese Government banned further exports of Wagyu genetics (semen, embryos, and live cattle) and declared Wagyu a national living treasure.

Most U.S. production of Wagyu beef was exported to Japan until 2003 when BSE was discovered, Japan and other countries halted further importations of U.S. beef. However, chefs and others were aware of the superior eating quality Wagyu beef offered and the domestic market has greatly expanded.

Taste the Difference

A DELICACY

Superior marbling, tenderness and texture

TASTING NOTES

Often sought for its unique flavor due to its barbling. Many describe it as buttery and grassy

DIET

Fed on a mixture of forage and grains to ensure signature high marbling