Japanese A5 Kagoshima Wagyu Rib Trim

The Japanese Wagyu Rib Trim. This is an exceptional cut, taken from the intercostal rib meat nestled between the rib bones. Known for its outstanding flavour and tenderness, it’s a rarity in our offerings as we don’t produce much of it, and many people aren’t familiar with it. I usually cook this at home, preparing it by barbecuing the pieces, then dicing them into small chunks and finishing in a skillet with coarse salt, rosemary, and a touch of garlic. Once the exterior is crispy and the fat is well-rendered, it results in delectable cubes of meat—crispy on the outside, tender on the inside—perfect for snacking with a cold beer. These cuts are also excellent in stews or pies if you prefer.