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Indulge in an exquisite culinary experience with Holy Grail Steak Co.'s Tajima American Wagyu Boneless Short Ribs. These short ribs embody a fusion of American innovation and traditional Japanese breeding techniques, culminating in a taste sensation that is both luxurious and unmatched.
The Tajima American Wagyu breed is renowned for its superior marbling, a trait that renders our short ribs incredibly tender, succulent, and brimming with flavor. As they slow-cook, these ribs transform into a melt-in-your-mouth delicacy, their rich, beefy taste elevated by the intricate webs of marbling throughout.
At Holy Grail Steak Co., our commitment to exceptional quality and flavor doesn't end at sourcing the finest cattle. Our meticulous care and respect for traditional Wagyu raising practices ensure that each cut of our Tajima American Wagyu Boneless Short Ribs offers a remarkable gastronomic journey, unmatched in its richness and depth.
Savor the unique blend of American and Japanese craftsmanship in beef with Holy Grail Steak Co.'s Tajima American Wagyu Boneless Short Ribs – a premium feast for the senses.
Learn more about Tajima American Wagyu here
Standard Shipping (2-3 Business Days): $29
FREE Standard Shipping on orders $250+
Expedited Shipping - 1 Business Day: $99
SHIPPING SCHEDULE
Standard frozen orders ship Monday & Tuesday.
Expedited orders placed by 10:30 AM CT Monday-Thursday are eligible to ship the same day. Orders placed after Thursday's cutoff will ship the following Monday.
Transit times begin when your order ships, not when your order is placed.
Hand-Cut For You
Our steaks are hand-cut by skilled butchers. Because each cut is individually prepared and naturally unique, slight variations in weight, shape, and thickness are normal.
Upon Arrival
Your order is shipped frozen and carefully packed to maintain a safe temperature in transit. Place your meat in the refrigerator or freezer promptly upon arrival.
It is normal for products to arrive partially thawed or with some surface softness. If the meat is still cold to the touch, it can be safely refrigerated for use or returned to the freezer.
Thawing
For the best texture and flavor, thaw meat slowly in the refrigerator while it remains sealed in its original packaging. Most steaks will thaw within approximately 24 hours; larger cuts may require additional time.
For faster thawing, keep the product sealed and submerge in cold water. changing the water periodically. Do not thaw meat at room temperature and never place in warm or hot water.
Before Cooking
Remove the steak from its packaging and pat dry before cooking - very important for a nice crust! For the best sear, make sure the surface of the steak is dry before it hits the pan or grill.
