Enjoy the rich flavor and silky texture of our American Wagyu plate ribs in a smaller size. A full set of 123A plate ribs is cut across the bone to thick 2 ½” sections. Prepare them whole or cut them into even sized portions for your favorite recipes.
Packaged two ribs per package. Average weight: 3.25 lbs.
When you want to serve short ribs to a few guests, try these thick-cut portions of our Snake River Farms full-sized plate ribs. The smaller size is ideal for braising, smoking or to make your favorite short rib recipes. These are cut across the bone, so each portion has three bone segments.
Our American Wagyu short ribs are large and meaty and cut from plate short ribs (NAMP 123A series for you beef experts). Each package contains two, three-bone sections perfect to prepare in any manner from simple to cheffy. Regardless of the cooking method used, these short rib sections are the foundation for a hearty meal.
WHAT ARE BEEF SHORT RIBS?
Short ribs are sourced from the first five rib bones in the beef chuck (shoulder). The name comes from the fact these ribs are physically shorter than the remaining eight ribs used for steaks and roasts. The primary muscle that makes up short ribs is the serratus ventralis
This is a natural product and actual weights may vary by +/- .25 lbs
Beef Grading 101
This product is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
Plate short ribs come from the plate primal. This primal is located on the underside of the animal directly beneath the rib primal. The plate rib section contains between two and five ribs. The main muscle in the plate short ribs is serratus ventralis.
Fast fact: Plate short ribs are identified as 123A ribs in the NAMPS guide. You'll often hear BBQ and foodie folks refer to these as 123As.