Short ribs chuck Wagyu Japanese A5 Gunma

The highest art of Wagyu – small wonders of taste with excellent marbling, from the heart of Japan.

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✨ Description

Short Ribs are one of the most beloved cuts for lovers of slow cooking and intense flavors. In their Japanese version – and with the A5 Wagyu certification from Gunma – they are transformed into a world-class culinary experience.

The cut comes from the front (Chuck Short Ribs) and is characterized by:

• Excellent fat & muscle balance

• Incredible marbling (BMS 10–12)

• Thick, "buttery" texture

• Rich, almost caramelized flavor when cooked properly

Wagyu from the Gunma region is internationally recognized for its natural breeding , hand-fed rice & barley diet , and high omega-3 fat content .

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🌍 Origin

• Breed : Japanese Black

• Region : Gunma, Japan

• Quality grade : A5

• BMS (Beef Marbling Score) : 10–12

• Cut : Chuck Short Ribs (bone-in or boneless)

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🍽️ Cooking Techniques

➤ Low & Slow BBQ:

• Baking at 105–115°C for 6–8 hours

• Internal temperature 92–95°C

• Rest 30 minutes – cut with a fork

➤ Sous vide:

• 60°C for 24 hours

• Sear in a pan or with a torch for 90 seconds per side

➤ Braised (Japanese style):

• Roasting in soy broth/mirin with sake & ginger for 2 hours

• It is ideally accompanied with steamed rice.

❗ It doesn't need heavy sauces – its fat melts and becomes its own sauce

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❄️ Maintenance Method

• Vacuum / skin-pack (raw):
  • Refrigerator 0–2°C: up to 6 days
  • Freezing: up to 12 months

Always defrost in the refrigerator for 24 hours

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🧪 Nutritional Information (per 100g – indicative)

✅ Suitable for keto, carnivore, gourmet diets
✅ Hormone-free, antibiotic-free – 100% Japanese Wagyu

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💡 Serving Ideas

• On a wooden board with baby potatoes & chimichurri

• On celeriac puree or miso mashed potatoes

• Like short rib bao buns with caramelized onion

• With aged red wine or sake

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🍷 Accompanying Drinks

• Barolo, Syrah, Mavrotragano of Santorini

• Japanese Whiskey or Sake Junmai

• Stout beer with a roasted character