Beef Back Ribs | Wagyu BMS7+ Size:4 - 6 Lbs and red vinegar) and small-batch

and red vinegar) and small-batch production methods that mirror the parrillas of Buenos Aires

the texture can be slightly slimy

bone-in beauty meant for serious steak lovers

This Picanha comes from cattle with Japanese Kuroge Tajima bull genetics

What makes the 107 ideal for dry aging

Beef Back Ribs | Wagyu BMS7+ Size:4 - 6 Lbs and red vinegar) and small-batchRoast them, grill them, or smoke them low and slowthese Wagyu beef back ribs are built for flavor. With rich BMS7+ marbling, a buttery texture, and deep beef character, they deliver a chef quality BBQ experience at home. These are the ribs left after we trim our rib roastswhat remains is pure flavor. For our South American friends, this is as close as you can get to a traditional "costillar" in the US. A small disclaimer: these are not the meatiest