OVERNIGHT SHIPPING FOR ALL ORDERS PLACED BEFORE 15:00 EVERYDAY*
At least 400g (14oz.) of delicious USDA Choice rib meat. These are the strips of beef that are cut between individual rib bones from the whole rib. They are also known as "finger meat" named after their shape. A little tough, but very rich in flavor and marbling. Cooked the right way they will be incredibly tender and gelatinous, full of flavor. We highly recommend using this cut for skewers, aka kebob sticks on the grill. This cut is often used in Asian cuisines and is slow-cooked and braised. The best way to enjoy this cut is to sear it in the frypan, then cook it in the slow cooker for 30 minutes where the collagen breaks down into gelatin that adds natural juiciness and tenderness to the beef. See cooking instructions below.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which is located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin-starred ones. All images from the ranch are actual images. See for yourself.
| Contents | 1 pack |
| Weight | 400g (14oz.) |
| Serves | Serves 2-4 - depending on serving style |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. 1h |
| Cooking Method | Meat skewers, grill, smoke |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Finger meat, ribs, finger ribs, kabobs, skewers |
| Country of Origin | United States |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Marbling Score | USDA Choice |
| Cut from | Rib |
| Category | Steaks and Portions |
| Packaging | Vacuum packed |
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 2% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
| Cattle Breed | The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | All-year free-range pasture grazed on 50 square kilometers (over 12,000 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 grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Growth-Hormones | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
| Importer | Horizon Farms, Inc. |
| Processing | Locally processed in Japan into retail-sized packs and flash frozen for longevity. |
Slowly defrost overnight in the fridge. Remove from vacuum pack and place on the countertop for 30 minutes before cooking to reach room temperature. Do not trim off or remove fat, the fat is important and plays a major role in the cooking process and tenderness of this cut. Season lightly with quality olive oil, sea salt, and freshly ground pepper.
Prepare a frying pan to high heat and add quality olive oil or butter. Sear the rib portions for 2 minutes on all sides.
The goal is not to cook the portions but to sear the outer layers until crispy brown.
Place the portions including the juices that have accumulated in the frying pan into a pressure cooker or slow-cooker. Add one cup of water. Add sea salt and freshly ground pepper to the mix. That's it.
For the pressure cooker, aim for 30-45 minutes. For the slow-cooker, you need to aim for 6-8h. Only through pressure cooking or slow cooking will the fat break down and turn gelatinous which adds incredible flavor and tenderness to the cut.
In this example, we are using a pressure cooker. After 45 minutes the meat has turned tender and juicy.
Remove from the pot and place on a cutting board.
Cut into desired portions. We recommend skewers aka kebobs or meat on a stick. You can grill them for a few minutes over the grill to give them that charcoal flavor. Highly recommended.
Sprinkle with sea salt. There is no need for sauces or spice mixes. This is high-quality meat that is best enjoyed as is.
Enjoy!
