Overview

Our Flanken-Style Short Ribs are cut thin across the bone from 100% Akaushi Wagyu—
prized for its rich marbling and natural tenderness. Each slice features multiple cross-sections
of rib bone, creating a dramatic presentation and a luxurious, bone-in chew. Whether
marinated and seared quickly or grilled low and slow, flanken offers bold, beefy satisfaction
elevated by the buttery smoothness of Wagyu fat.

Flavor Profile

First bite: sizzling exterior and mesquite-kissed smoke introduce deep beef richness.
Mid-palate: bone-in flavor intensifies with tender, marbled texture.
Finish: buttery Wagyu umami and clean fat leave a savory echo that melts into the bone.

Pairs beautifully with kimchi, grilled scallions, pickled onions, bold red wines, or cold lagers.

Best Uses

• Korean BBQ: Marinate in soy, garlic, sugar, and sesame oil—then sear
  over high heat for juicy, caramelized perfection.
• Tex-Mex Fusion: Season with ancho, cumin, and lime—then char and serve with
  tortillas, avocado, and salsa verde.
• Weekend Griller: Salt and smoke over mesquite for 2–3 minutes per side—
  quick, bold, and unforgettable.
• Cast Iron Glory: Pan-sear in a hot skillet and baste with garlic butter
  for a fast, rich showstopper.

Cooking Tips

Let ribs rest at room temperature for 20–30 minutes before cooking. Grill, broil, or pan-sear
on high heat for 2–3 minutes per side. Internal temp should hit at least
130 °F (54 °C) for medium-rare or 145 °F (63 °C) for medium. Rest under foil for
5 minutes to lock in juices. Thin cut means fast cook time—watch closely and baste often.

Product Details

Cut from the rib section of West Texas-raised Akaushi cattle, our flanken ribs showcase
incredible marbling and deep bone-in flavor. Thin-sliced for quick-cooking convenience and
dramatic plating, each pack is hand-cut, vacuum-sealed in matte-black and gold-embossed
pouches, and delivered chilled on dry ice. A bold cut with big flavor—no slow cooker required.