Wagyu Dino Rib

Dino Ribs come from the short plate section of the cow, which is located beneath the rib primal, near the belly. This section yields ribs that are larger and meatier compared to other rib cuts. The best way to cook our Dino Ribs is low and slow, which allows the connective tissue to break down, resulting in tender, flavorful meat. Popular methods include smoking, slow roasting, and braising for a fall-off-the-bone goodness.

We will always aim to pull a cut that matches the weight for your order items. If the next closest option exceeds the average weight listed, we’ll gladly include it!

Our American Akaushi (AH-KA-OO-SHE) Wagyu is a premium crossbreed, guaranteed to be at least 50% pure, known for its rich marbling. These cuts are high in monounsaturated fats (which are considered healthier than saturated fats) and oleic acid, offering a more balanced fat profile while delivering exceptional flavor. Akaushi, also known as Akage Washu, is one of the four elite Wagyu breeds, making our steaks a truly rare find.

Our Wagyu cattle are primarily raised on a diet of grass, which means they graze in pastures for most of their lives. However, during the last month before they are butchered, they are fed grain to enhance the flavor and marbling of the meat. All our cows are raised directly by the Circle J Ranch, and we have complete control over how the animal is produced and processed. We are passionate about giving people a healthy and quality product that we consider one of a kind.

Raising cattle is an artisan craft we are excited to share with our customers. If any of our animals get sick, we do treat them, but we take them out of the supply of beef we provide to our customers. We are devoted to providing the best and most natural product to you, direct from our ranch in the great state of Texas. Each animal is processed at either a local USDA or state-inspected facility and dry-aged to enhance flavor and tenderness, producing “craft” Wagyu beef from our ranch to your table.