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2GR Full Blood Wagyu Short Rib MBS9+

$159.00
In stock
SKU
2GR Short Rib MBS9+-1

2GR Full Blood Wagyu Short Rib MBS9+  1.0-1.5kg

Whole Block (Halal-Certified)

Experience the ultimate indulgence with 2GR Full Blood Wagyu — crafted from 100% purebred Wagyu, hand-selected for its exceptional MBS9+ marbling.

Boasting exceptional MBS 9+ marbling, these full blood wagyu short ribs promise extraordinary richness and depth of flavour. Delivered as a whole block for maximum versatility—slice for yakiniku, portion into thick BBQ cuts, or slow-cook to achieve a luxurious, melt-in-your-mouth result.

*Learn more about 2GR

 

2GR Full Blood Wagyu Short Rib — MBS9+
1.0–1.5kg • Whole Block • Halal-Certified

Meet the full blood Wagyu powerhouse: Short Rib — intensely marbled, deeply savoury, and famous for its luxurious melt when cooked right. With MBS9+ full blood richness, this whole block delivers extraordinary depth of flavour, buttery tenderness, and that iconic Wagyu juiciness that sets 2GR apart from anything grain-fed.
Perfect for those who want maximum versatility and maximum indulgence: slice into yakiniku strips, carve into thick BBQ short rib steaks, or slow-cook whole for a fall-apart, ultra-rich masterpiece. This is big marbling, big flavour, and big impact in one impressive 1.0–1.5kg cut.

 

2GR Full Blood Wagyu / Grill • Pan-sear • BBQ Roast • Slow-braise (extreme marbling, bold flavour)

 

Cooking guide (into pieces)

Best doneness: Rare to medium — MBS9+ short rib is extremely marbled, so a fast cook keeps it buttery-soft without over-rendering the fat.

Grill / BBQ / Hotplate (whole block — for portioning)

  1. Bring the whole block to near room temp (20–30 min), pat dry.

  2. Lightly trim only the exterior if needed.

  3. Slice the block into thin yakiniku strips or 1–2cm grilling steaks — whole-piece cooking is not ideal due to the high fat content.

  4. Preheat grill to high. Lightly oil the grill — not the short rib slices.

  5. Season simply with salt, or leave plain if using yakiniku sauce.

Grill / BBQ / Hotplate (yakiniku slices or small steaks)

Thin yakiniku slices:

  1. Sear 5–15 seconds per side on very high heat.

  2. Flip once; the marbling melts instantly.

1–2cm short rib steaks:

  1. Sear 15–25 seconds per side.

  2. Cook only to rare/medium-rare to keep the cut tender and luscious.

  3. Rest briefly (20–30 seconds) before serving to retain juiciness.

Tip: Short rib has a distinctive grain and heavy marbling — always slice across the grain to avoid chewiness and to highlight the melt.

Serving ideas

  • Truffle Ember:
    Charcoal-seared short rib with truffle purée, young scallions, and a rich red wine–bone marrow glaze.
  • Forest Umami:
    Grilled short rib with morel mushrooms, miso-caramelised shallots, and a deep porcini–black garlic jus.
  • Citrus Bright:
    Thin slices served with yuzu-poached fennel, candied citrus, and a vibrant citrus–Wagyu reduction.

More Information

More Information
Weight 1.000000
Size 1kg
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