WAGYU BEEF BACK RIBS

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

Smoking / Braising

The dry-aged Wagyu Beef Back Ribs come from the back section of the beef. They are cut directly from the rib cage, from the spine to the middle of the rib arch, making them particularly wide. The alternative to conventional short ribs offers an incomparable smoky aroma that is released during smoking at about 120 °C (248 °F) over several hours. Through the long cooking process, most of the fat melts, making the meat even juicier. During preparation, the spare ribs become more tender hour by hour.

The Wagyu Beef Back Ribs are ideal for smoking and turn into a true culinary delight during this preparation. This allows the full buttery-nutty aroma to unfold, perfect for an unforgettable barbecue evening experience.

It was always clear that we wanted to work with animals, which is why we studied agriculture. But conventional farming, in ever larger stables? Not the right path for us.

Christoph got to know and appreciate the good-natured and calm cattle during his job abroad in Australia in 2016. In conversation with a farmer in the outback, he learned that Wagyu beef, with its unique marbling, is the best meat in the world. Back in Sauerland, he decided: "We're going to do something new. We'll breed Wagyu cattle!

In their early 30s, Kati and Christoph are among the youngest Wagyu breeders in Europe. Christoph, who grew up on a farm in Sauerland, is now a pedigree breeder and breeding expert at Wagyu Elite Auctions. Kati complements him perfectly with her flair for honest, authentic marketing and is now a genuine farmer.

Today, over 90 happy Wagyu cattle graze on the Sauerland mountain pastures. The fresh Sauerland grasses and numerous herbs give the wagyu meat its incomparable taste. They spend the winter in the spacious straw barn.

More about us: Click here.