WAGYU Short Rib Fillet

Short ribs are a cut of beef that tends to cause confusion. Ribs are cut from the ribs that extend from the shoulder to the cross ribs. Depending on where exactly the cut is found, its meat structure differs.

The closer we get to the shoulder, the more meat there is between the ribs, along with a heavier proportion of connective tissue.

The Short Rib Filet of Wagyu Beef

So, ribs and their definitions are relatively complex in themselves, so it's fitting that we come up with another term. Our short rib fillets of Wagyu beef come from the meat that lies between the ribs.

Here, the meat is completely trimmed and freed from tendons, bones and silver skin. The result? A fillet piece directly between the ribs.

How do short ribs of Wagyu beef taste?

The meaty cut is characterised by a higher fat content, which becomes wonderfully soft when prepared correctly. The result is an almost creamy taste that accompanies the butter-tender fillet

Since our short rib fillets of Wagyu beef are perfectly trimmed, they become so juicy and tender that they almost melt in your mouth. When prepared in the smoker, they also acquire a fine smoky aroma.

The exclusive Wagyu Beef from Austria
The even better Kobe Beef

At Fitmeat you get first-class premium meat from Austrian Wagyu beef in the highest marbling grade. With a BMS of 9 - 12, there is simply nothing that could be better

Compared to the Japanese Kobe beef (Kōbe), our Wagyu cattle grow up on a beautiful small farm in the Salzkammergut. There, Carina and Roland breed 100% purebred Fullblood Black Wagyu cattle. With the highest quality standards, knowledge and passion, and already in the third generation

The outstanding characteristics of the Wagyu, or rather the intramuscular fat, the short fibres and the high amount of glutamic acid, meet here with the best and most careful breeding. Free range, exclusively natural feed and slow rearing guarantee the best quality.

How the Wagyu got its marbling

In Japan, Wagyus were used as pure farm animals for a long time. The focus was always on their resistance to stress. To achieve a certain endurance, the animals developed so-called "low-twitch muscle fibres" over time. This enabled them to gain energy from fat deposits

At the same time, the absolutely unique feature of Wagyu beef developed, namely its incredibly strong marbling, which causes culinary wow effects all over the world

What does BMS mean anyway?

When it comes to the crème de la crème of steaks, everything revolves around the well-known BMS. But what exactly does it mean? The Beef Marbling Standard, or BMS for short, is measured on the basis of 6 factors. These include marbling, meat colour, meat firmness and grain, fat colour and quality.

There are 12 classification levels, with 12 being the highest possible marbling level. This means that the meat has the highest amount of intramuscular fat.