Australian Wagyu LA Ribs MBS5+
500g
Cut across the bone for maximum flavour, these wagyu LA ribs combine rich marbling with a satisfying bite. Perfect for grilling or BBQ, the bone-in cut enhances juiciness while the thin slices allow marinades to penetrate deeply, creating bold, smoky flavours and an irresistible caramelised finish.
Meet the ultimate BBQ crowd-pleaser: Wagyu LA Ribs — thin-cut across the bone for fast grilling, big caramelisation, and that instantly recognisable sweet–savory beefiness.
Naturally marbled with MBS5+ richness, these ribs stay tender, juicy, and packed with flavour—perfect when you want premium Wagyu indulgence with the fun, high-heat energy of Korean-style BBQ.
Wagyu / Grill • Hotplate • BBQ (fast cook, huge reward)
Best doneness: medium to medium-well (LA cuts stay juicy due to marbling and thin slicing).
Grill / BBQ / Hotplate
Bring ribs to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill, not the ribs.
Season simply — salt, pepper, or a light BBQ/Yakiniku marinade.
Sear quickly on high heat; 30–60 seconds per side is enough for LA-style cuts.
Rest briefly (2–3 minutes) before serving to keep them juicy.
If you prefer extra caramelisation, brush with a little tare during the last 10 seconds.
Cast-iron pan
High heat, minimal oil.
Lay ribs flat and sear until edges crisp and bones sizzle.
Optional: finish with a small knob of butter or Wagyu fat to boost richness.
Tip: Because LA ribs are cut thin across the bone, they cook very fast — focus on colour and caramelisation rather than internal temp for best results.
Classic yakiniku combo: steamed rice, lemon salt, spring onion, tare dipping sauce
BBQ platter: perilla or lettuce wraps, kimchi, grilled mushrooms, sesame oil + salt
Modern grill plate: charred vegetables, pickled daikon, light herb dressing or citrus soy
| Weight | 0.500000 |
|---|---|
| Weight | 500g |
