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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.

Wagyu Ribs

Explore our fantastic selection of Wagyu ribs, including short ribs, boneless chuck ribs, and of course, beef back ribs! No matter what dish you’re creating or method of preparation you had in mind, we have a Wagyu option to meet all your culinary needs! Cheaper than ribeye, but just as beautifully marbled, our selection of beef ribs is extraordinarily flavorful! Delicious, prepared in a multitude of ways, try them cooked slowly in the classic French manner, or season them generously with spices and slowly smoke them, barbecue-style. However you decide to prepare them, these delightful Wagyu beauties will be a welcome addition to any menu or special event.
1 - 7 of 7 products:
Wagyu Short Ribs, MS3, Boneless
from Australia by Broadleaf
Wagyu Chuck Ribs, Boneless, MS3
from Australia by Broadleaf
Wagyu Beef Smoked Ribs - Fully Cooked
from United States by Healo Foods
Teriyaki Wagyu Beef Smoked Ribs - Fully Cooked
from United States by Healo Foods
Wagyu Beef Short Ribs, MS 4
from Australia by Sanchoku
The stuff of culinary legend Wagyu beef short ribs are fall-apart tender and are packed with robust meaty flavor!
Wagyu Beef Chuck Short Rib, MS 4-5
from Australia by Sanchoku
Wagyu Back Ribs, MS3
from Australia by Rangers Valley
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There are two major cuts of beef taken from the ribs, short ribs and back ribs, and there is a world of difference between them. Well-marbled, ribs have a lot of flavor, but they also boast a large amount of sinew, connective tissue, and bones, making them almost inedible if not prepared correctly. This kind of meat needs low, slow cooking to break down all those chewy bits and transform this meat into a flavor bomb! Try braising them, smoking them, or Kalbi them. The ribs on a steer cover a lot of territory. Measuring more than three feet in length and running from the breastbone to the backbone, so it matters a lot which part of the animal they come from. Back ribs are perfect for braising. With a lot of bone and a small amount of meat, back ribs add amazing flavor to stews thanks to all that marrow. Short Ribs, on the other hand, are a delightful cut taken from the Short plate of the cow. The bones are almost completely straight and have a generous amount of meat (about 1-2-inches) that rests on top of them. These can be brazed to great effect but are a favorite for barbecue because of their fantastic flavor and their larger portion of meat.

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