I sent some Ribeyes, Steaks and Jerky to some of the guys on the Baltimore Ravens for Christmas. The guys reached out and raved over how good all the meat was. They told me it was one of the best cuts of meat they have ever tasted.
Thank you Plum Creek Wagyu.

Have made Wagyu ribs from PC a couple of times and it's one of the easiest cuts to work with. Vac-sealed with salt, pepper, garlic and rosemary and 4 hours in the SV at 134. From there, put into a cast iron pan directly on a charcoal chimney to create an even sear. The temp is usually 650-750 degrees. About 45 to 60 second sear per side, remove and rest for 10 minutes. Pour a great glass of wine and get ready for Wagyu delight.

My first time having Wagyu and went with a cut I have never had / have never bought before. This was an absolute juice bomb!! Simply prepared with salt and pepper only and it delivered an awesome beef flavor with a buttery finish! Blown away with the taste / supreme quality...a memorable experience for sure. It easily feed my family of 5 and even my younger kids came back for seconds!
Word to the wise, do not overlook this cut from Plum Creek!