Fullblood Wagyu Rib Cap Whole Marbling Score 9+ Stone Axe
Within the treasure trove of the butcher's goodie bag lies the Stone Axe Full Blood Wagyu Rib Cap BMS 9+.
Located above the scotch fillet, sitting directly on top of the famous spinalis dorsi. It is a cut that is revered by chefs and butchers in the know.
Bursting with flavour and incredible marbling, this is a great cut to barbeque, either in small slices or grilled whole and thinly sliced at the table.
The rib cap's unique texture sets it apart, drawing comparisons to the likes of the tri-tip.
Perfectly pairs with Korean BBQ Sauce by Kaokao.
Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.
The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.
We recommend you cook your Rib Cap using the following methods:
Preheat grill to medium high. Lightly oil grates. Grill sliced rib cap pieces 3 - 5 minutes per side. Remove from grill and rest for 5 minutes. Serve with your favourite Asian style dipping sauce.
Your product has been packaged using the latest and most advanced packaging technology.
Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.
Product packaged using VSP technology can safely be stored refrigerated and frozen.
Feeds 6 - 8 people.