23 © 2017 2019 BONE-IN SHORT RIBS Bone-in short ribs are an economical cut that become a comfort food when slow- cooked. Wagyu short ribs are more tender and have a more buttery flavor than conventional beef due to increased fat content imbedded between the muscle fibers that melts during the cooking process. BUTCHER INFORMATION: Cut from the Chuck primal. COOKING/PLATING TIPS: Short ribs are often prepared using slow-cooking methods that tenderize them such as braising, slow-roasting, or smoking. MENU TYPE: Medium Price Point. Bone-in short ribs are often associated with Italian-American & Korean cuisine in America, but they are also served in Chinese, Jewish, British, Italian, Spanish and French dishes. BONELESS SHORT RIBS Short ribs run from the Plate primal into the Chuck, with a corresponding variation in their fat content & texture. BUTCHER INFORMATION: Cut from the Chuck primal. All bones removed. COOKING/PLATING TIPS: Short ribs are often prepared using slow-cooking methods that tenderize them such as braising, slow-roasting, or smoking. MENU TYPE: Medium to High Price Point. Boneless short ribs are often associated with Italian American & Korean cuisines in America, but they are also served in Chinese, Jewish, British, Italian, Spanish and French dishes. CHEEK MEAT One of the more affordable wagyu cuts, cheeks are an intensely flavorful muscle that does a lot of work during the steer’s lifetime, but also contains high levels of gelatin that creates smooth, flavorful sauces. They need to be braised to become tender. BUTCHER INFORMATION: Cut from the Head & trimmed. COOKING/PLATING TIPS: Beef cheeks need to be braised until tender. The braising liquid can then be simmered down to a sauce consistency & served with them. MENU TYPE: Low Price Point. Beef cheeks can be served braised on a wide variety of menus, even fine dining ones.