Wagyu Dino Rib

Dino Ribs come from the short plate section of the cow, which is located beneath the rib primal, near the belly. This section yields ribs that are larger and meatier compared to other rib cuts. The best way to cook our Dino Ribs is low and slow, which allows the connective tissue to break down, resulting in tender, flavorful meat. Popular methods include smoking, slow roasting, and braising for a fall-off-the-bone goodness. Average 3.30 LBS Grass fed & Grain finished Akaushi Wagyu 21 Day Dry Age for the best flavor and tenderness No Antibiotics, GMOs, or Hormones - ever Frozen & vacuum sealed to conserve peak freshness We will always aim to pull a cut that matches the weight for your order items. If the next closest option exceeds the average weight listed, we’ll gladly include it! Our American Akaushi (AH-KA-OO-SHE) Wagyu is a premium crossbreed, guaranteed to be at least 50% pure, known for its rich marbling. These cuts are high in monounsaturated fats (which are co