Excellent on the grill or in the smoker, our Wagyu Beef Ribs are certain to make you a back yard bbq legend, or secure your place as a renowned chef in the most exclusive restaurants. The Iron Table Wagyu Beef Ribs are sure to impress with their rich marbling and decadent flavoring paired with true “fall off the bone” tenderness.
The reason our Iron Table cattle produce such intensely marbled beef is because of the level of care they receive every moment from birth to harvest. Our 100% full blood Japanese Black Wagyu cattle are DNA verified to Japan and are 100% naturally fed and raised, no hormones or antibiotics ever. From our farm to your plate, Iron Table Wagyu - A Different Breed.
Preparation Method: Low and Slow
Season with coarse black pepper and kosher salt (or your favorite rub)
We recommend cooking over indirect heat around 250 Degrees F. Continue cook until you reach 206 Degrees F. Remove from pit, wrap in towels, and place in a dry cooler to rest for up 1 hour. Slice and enjoy!
Frequent Questions & Answers
We have put together the most frequently asked questions we receive, and do our best to keep our Wagyu Wisdom page updated as often as possible. If you can't find what you are looking for, just reach out to us and we will be here to help.
100% Full Blood Japanese Black Wagyu
THE IRON TABLE DIFFERENCE
Unlike most Wagyu sold anywhere outside of Japan, Iron Table cattle are 100% Full-Blood Wagyu, and are DNA verified to Japan. Chefs have repeatedly described our steaks as their favorite luxury beef, and that's exactly what it is. Experiencing the subtly sweet aroma and rich velvet texture of Iron Table Wagyu is an experience like no other.
Iron Table Wagyu
We're Doing Beef Differently
Three years ago we set out to bring something different to your table, your family, and your communities. Iron Table is more than a product to us, it's family, and it's a lifestyle. We take no shortcuts in the work we put into perfecting our beef, and we pride ourselves in giving you the best quality experience on the market.