Japanese Wagyu A5 Gunma chuck short ribs

The finest art of Wagyu – little wonders of flavor with exceptional marbling, from the heart of Japan.

✨ Description

Short Ribs are one of the most beloved cuts among fans of slow cooking and bold flavors. In their Japanese version – especially with the A5 Wagyu from Gunma certification – they become a world-class culinary experience.

The cut comes from the front section (Chuck Short Ribs) and is characterized by:

• Excellent balance of fat & muscle

• Incredible marbling (BMS 10–12)

• Dense, "buttery" texture

• Rich, almost caramelized flavor when cooked properly

Wagyu from the Gunma region is internationally renowned for its natural farming, handcrafted rice & barley feed, and high omega fatty acid content.

🌍 Origin

• Breed: Japanese Black

• Region: Gunma, Japan

• Quality grade: A5

• BMS (Beef Marbling Score): 10–12

• Cut: Chuck Short Ribs (bone-in or boneless)

🍽️ Cooking Techniques

➤ Low & Slow BBQ:

• Cook at 105–115°C for 6–8 hours

• Internal temperature 92–95°C

• Rest for 30 minutes – tender enough to cut with a fork

➤ Sous vide:

• 60°C for 24 hours

• Sear in a pan or with a torch for 90 seconds per side

➤ Braised (Japanese style):

• Cook in soy sauce/mirin broth with sake & ginger for 2 hours

• Best served with steamed rice

❗ No need for heavy sauces – the fat melts and becomes its own sauce

❄️ Storage Instructions

• Vacuum / skin pack (raw):
  • Refrigerated at 0–2°C: up to 6 days
  • Frozen: up to 12 months

Always thaw in the refrigerator for 24 hours

🧪 Nutritional Information (per 100g – approximate)

✅ Suitable for keto, carnivore, and gourmet diets
✅ Hormone-free, antibiotic-free – 100% Japanese Wagyu

💡 Serving Ideas

• On a wooden board with baby potatoes & chimichurri

• Over celeriac purée or miso mashed potatoes

• Like short rib bao buns with caramelized onion

• With aged red wine or sake

🍷 Accompanying Drinks

• Barolo, Syrah, Santorini Mavrotragano

• Japanese whisky or Junmai sake

• Roasty stout beer