250/300gr Wagyu rib rib

WAGYU OVER RIB, VERY SMOOTH AND TASTY MEAT

The Wagyu rib rib stands out mainly for being a meat with a high infiltration of fat and a great sweetness. Its texture is fabulous and very pleasant, making it a competent meat for both children and adults.

You can choose it to prepare a barbecue or you can get to work like a complete culinary expert, and prepare a Wagyu ribeye tartare or carpaccio. Completely different dishes, but possible to prepare with the same meat. Depending on your day or celebration, you can choose the hot or cold option.

Ideal and infallible for any event!

DO YOU KNOW HOW MANY DISHES YOU CAN MAKE WITH WAGYU RIBS?

Wagyu rib rib is a dish that can be prepared in multiple ways. You can make it in tartare, tataki or carpaccio, for those who like raw meat and as an option or alternative for a cold dish. Or, on the contrary, you can grill, grill or bake it; as hot options.

This piece comes from the front quarter of the Wagyu and thanks to its high infiltration and sweetness, you can prepare it for any type of dish. It is wonderful to be able to have a wide menu of recipes to prepare the same piece of meat. It has as many varieties as tastes or ideas present themselves.

WE LIKE IT AT FINCA SANTA ROSALÍA BECAUSE…

At Finca Santa Rosalía we like the Wagyu rib rib because it is a very tender and honeyed meat. Suitable for hot or cold dishes, with the possibility of cutting into tacos, slices or fillets. Depending on its preparation, one type of cut or another is more recommended.

It is for sale in a skin tray of approximately 250-300 grams, which is perfect for one person. Whether on the stove or raw, it is recommended that before cooking you take the piece out of the packaging and leave it at room temperature for at least 1 or 2 hours, so that it is in its best version.