Export Rib
Full-bodied, rich, and unmistakably Rosewood. Straight from heritage Texas Wagyu, this cut delivers a depth of flavor that’s both refined and commanding. A statement cut, built for those who pursue flavor without compromise. Contact Us For More Info Login For Chef Specifications Get chef specifications, product guides, resources, & other awesome product details by logging […]
Boneless Chuck Short Rib
Cut from the intersection of the chuck and rib plate, the Wagyu Boneless Chuck Short Rib showcases dense, intricate marbling and muscle that responds beautifully to long, gentle cooking. As it braises, the meat relaxes into a sumptuous, melt-away texture while retaining bold complexity and a luxurious, lingering finish. For chefs creating refined, slow-cooked centerpieces, […]
Bone In Meaty Back Rib
The Wagyu Meaty Back Rib is designed to reward slow, deliberate cooking with exceptional flavor concentration and tenderness. As the intramuscular fat renders, it bastes the meat from within, delivering a glossy, succulent finish and a savory richness that clings to the palate. Built for chefs who value both cut integrity and flavor architecture, this […]
Plate Short Rib Boneless
Cut from the richly marbled lower plate, this boneless short rib offers a chef’s dream: meaty striations threaded with fine Wagyu fat that render down into a silky, spoon-tender finish. As it braises, the intramuscular fat transforms into gelatin, enriching sauces with velvety body and intensifying the cut’s naturally bold flavor. Ideal for chefs building […]
Plate Short Rib Bone in
This full-length cut from the lower rib plate is as commanding in flavor as it is in form, thick, beautifully marbled ribs that promise exceptional depth and richness. As the fat renders slowly through the dense muscle, it yields a silky, almost lacquered finish that melts into fall-off-the-bone perfection. Ideal for chefs who value bold […]
Inside Skirt
Sourced from the plate primal beneath the rib, the Wagyu Inside Skirt is a thin, elongated cut known for its dense marbling, tight grain, and intense profile. Unlike the outside skirt, the inside skirt offers a firmer texture and a more compact bite, ideal for quick, high-heat cooking methods like plancha, charbroil, or open-fire grilling. […]
Outside Skirt
Cut from the plate and skillfully peeled for seamless prep, the Wagyu Outside Skirt is a powerhouse of flavor, intensely marbled, and remarkably tender when cooked with intention. Its long, open grain and supple texture make it ideal for high-heat searing, delivering a caramelized crust and juicy interior with every pass over the flame. For […]
Lip On Ribeye
A showcase of precision and indulgence, the Wagyu Lip On Ribeye features the luxuriously marbled rib of beef. Whether grilled for steaks or roasted whole it strikes the perfect balance between generous marbling and refined plate presentation. This cut delivers bold richness, tender complexity, and clean versatility, making it a favorite among chefs seeking both […]
Short Plate
The Wagyu Short Plate is a cut revered for its luscious fat content and indulgent texture. Sourced from the lower rib section, it yields exceptional results in slow-cooked applications, high-end Korean BBQ, or refined beef bacon due to its balance of fat and meat. With its bold beef expression and melt-away tenderness, this cut offers […]
Bone-In 103 Rib Frenched
The 103 Rib is a dramatic, precision-cut showpiece prized for its intense marbling, melt-in-your-mouth tenderness, and deep, concentrated beef character. The exposed bone not only elevates presentation but enriches the meat as it roasts, infusing it with deep umami richness. Cut from the heart of the rib primal, it’s built for chefs who demand power, […]