Our own Olive fed Wagyu is reared in Yorkshire, England, and creates an equilibrium between the traditional buttery long-lasting finish of Japanese Wagyu beef and the more beefy, iron flavours of Grass-fed beef. The olive feed creates an umami taste to the beef, resulting in a slightly lighter finish.
These Short Ribs are prized for slow cooking. This breaks down all the tougher connecting tissues, creating the fall of the bone, melt in your mouth extravaganza of flavours. The flecks of fat marbled through the meat also create more succulence and juice after cooking, adding to the stunning Wagyu flavour and texture.
When the weather is warm and beautiful it is time to get the barbecue out, and what better cut to put on it than Wagyu Short Ribs! We adore a dry coffee rub marinade on this beautiful cut to accentuate and enrich the luxurious buttery flavour. To make the perfect coffee rub mix two tablespoons of coarse salt, instant coffee, garlic powder, smoked paprika, then 1 tablespoon of black pepper, dried coriander, onion powder, and Muscovado sugar, 1 teaspoon of chilli powder and half a teaspoon of cayenne pepper all together. Liberally cover the Short Ribs and wrap tightly in grease-proof paper and then cling film. Store in the fridge for 2 days to let marinate. Remove from the wrapping, and remove any excess rub before wrapping in grease-proof paper and then tin foil securely as you don’t want any of the juices to escape whilst cooking. Cook on a barbecue for four hours. Let rest for 45 minutes after. Remove the bones and enjoy the delicious flavour.
Wagyu Cross with Angus