Wagyu Chilean Beef Whole Boneless Short Rib | ±1kg

Regular price: £55.00
Regular price: ~~£55.00~~
Sale price: £55.00

Tax included.

±1kg

3 to 4 Serve

Chile Origin

Mollendo F1 Wagyu Breed

Low and slow Best for

Fresh, Vacuum-packed Condition

Description

Short rib is the meat that sits over the rib bones, on the plate of the animal. It is a working muscle, laced with fat and connective tissue, and it is the tissue that makes it worth cooking slowly: hours at a low temperature turn it to gelatin, and the meat goes from firm to yielding.

Ours comes off the bone before it reaches you, as a single boneless piece. That makes it quicker to cook than a bone-in rack, easier to carve, and it leaves nothing on the plate that you are not eating. Chilean Wagyu is grain-finished for 500 days, so there is more fat running through the muscle than a standard short rib, and it bastes itself as the connective tissue breaks down.

Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus)
Reared in the VIII and X Regions in Southern Chile
Boneless, a single piece
±1kg
Serves 3 to 4
Halal
Fresh

Cooking Instructions

Wagyu Chilean Short Ribs - Oven, Smoker or Barbecue

±1kg, boneless. Serves 3 to 4. Delivered fresh. Around 5 hours of cooking.

1. Keep it cold
Store at 0–4°C and cook by the date on the pack. If you have frozen it, move it to the fridge on a plate and allow 24 hours. Do not refreeze.

2. Temper
Out of the fridge 1 hour before cooking. This is a thick, dense piece of muscle and it needs longer than a steak to lose its chill.

3. Dry and season
Pat the surface completely dry. Salt generously and add coarse black pepper. Nothing else is needed.

4. Set the heat low
120°C, oven or smoker. Short rib is a working muscle laced with fat and connective tissue. Hours at a low temperature turn that tissue to gelatin. High heat only tightens it.

5. Cook fat side up
4 to 5 hours. Boneless short rib cooks faster than bone-in, so start checking at 4. If you are smoking, use oak or beech for the first 3 hours only. Wagyu fat takes on smoke quickly.

6. Pull at 95°C
The probe should slide into the meat with no resistance. Feel matters more than the number.

7. Rest
30 minutes, loosely covered. The meat holds its heat well.

8. Slice across the grain
Find the direction of the fibres and cut across them at 1cm. Serve with something sharp against the fat: pickles, mustard or kimchi. Skim the rendered fat from the tray and keep it for roasting potatoes.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered fresh
Keep at 0–4°C in the coldest part of the fridge, in its packaging. Use by the date on the pack.
To keep it longer, freeze it on the day of delivery at -18°C. Once frozen at home the pack no longer carries a best-before date, but use it within 12 months.
Defrost in the fridge, in its packaging, on a plate. Allow 24 hours.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

FAQs

Why Chile?

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.