This short rib steak comes from the chuck and is bone-in. Chuck short ribs are usually braised, smoked, or used for stew. The Morgan Ranch Beef short rib can be treated and prepared like regular steak. It has excellent marbling and comes with plenty of flavors. Too good to braise. In our presentation, we simply cooked the steak in the cast iron skillet and served it with simple vegetables.
| Contents | 1 pack contains 1 steak |
| Weight | Approx. 200g (7.1 oz.) |
| Serves | Serves 1 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. <1h |
| Cooking Method | Braising, slow cooking or cast-iron skillet and the grill. |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Chuck Short Rib |
| Country of Origin | United States |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Cut from | Chuck |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture-raised and grass-fed on massive land finished on 100% vegetarian feeding for taste, tenderness, and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender, and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
| Cattle Breed | Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate |
| Farm/Ranch | Morgan Ranch - Read more about the ranch |
| Region | Nebraska, USA |
| Breeding | All year 100% free-range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. |
| Raised by | Dan Morgan and family |
| Farming Experience | Since 1934, Certified American Wagyu since 1992 |
| Feeding | Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Steroids | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
Completely defrost the steak in the fridge and shortly before cooking, open the pack and let the steak "breathe" at room temperature for a couple of minutes.
As a simple garnish, you can make your own simplified Chimichurri sauce. You need olive oil, shallot, red bell pepper, garlic cloves, red wine vinegar, sea salt, fresh, fresh parsley and fresh oregano (or basil) and if you like add cilantro. Chop all into fine pieces and mix with olive oil, red wine vinegar and salt until the taste is of preference. Easy.
The short rib medallion is best braised but simple grilling or cooking in a skillet is also possible - although due to the connective tissues may be tougher. But nonetheless, this small steak is rich in flavor.
Cook very slowly using non-salted high-quality butter without additives. Make sure to turn the steak many times. Sprinkle with sea salt and freshly ground pepper. If you want to add taste, ad a garlic knob cut in half. Asparagus is a nice addition, add to the skillet close to the end of cooking the steak.
Once the core temperature has reached 52 degrees Celsius or 125 degrees Fahrenheit take the steak off the heat and place it on the cutting board.
Remember, the steak will continue to cook as it rests. The internal temperature will rise by a few degrees even after it has been taken off the heat. Slice for presentation and sprinkle with a little bit of sea salt.
Use the simplified version of the Argentinian Chimichurri sauce to garnish each slice. Makes great finger-food at a gathering.
