The King of all cuts are found here.

written by

posted on

April 25, 2025

American Wagyu Rib Cuts: Unrivaled Flavor, Legendary Marbling

If there’s a cut that defines indulgence, it’s the rib — and when it’s American Wagyu, you’re entering a whole new world of flavor, texture, and richness. Known for its legendary marbling and melt-in-your-mouth tenderness, American Wagyu rib cuts bring together the best of two worlds: the deep flavor of American cattle and the fine marbling of Japanese genetics.

At Premium Dakota Beef, our American Wagyu cattle are raised with care on open pastures, finished on a specialized diet, and expertly butchered to bring you the finest rib cuts to your family's table.

Rib cuts are known as “the king” — and American Wagyu takes that title to a whole new level. Whether you’re grilling steaks for a summer gathering or roasting a holiday masterpiece, Premium Dakota American Wagyu delivers restaurant-quality beef at home.

Why Rib Cuts?

The rib primal, located between the chuck and loin, is naturally tender and generously marbled — especially in Wagyu cattle. These muscles don’t work as hard, allowing the fat to weave beautifully through the meat. The result? A rich, buttery flavor and tender bite that few other cuts can match.

American Wagyu takes this up a notch, offering fine, lace-like marbling that renders during cooking and elevates every mouthful.

The Royal Lineup: American Wagyu Rib Cuts

*ON HAND CUT

*Special order means ~ the cut needs to be ordered when the beef is at the locker before it is butchered.

*Whole Beef Rib (Special Order)
*Easy-Carve Roast~ the bones are removed from the roast for easy carving. (Special Order
*Standing Rib Roast "Ribeye Roast" ~ (Special Order)
*Rib steak (Boneless~ Special Order)
*Cowboy steak ~ 1 1/2 to 2 inches thick (Special order)
*Tomahawk Steak/rib cowboy steak~ the fat is removed from the bone and the bone is "frenched out". (Special Order)
*Sweetheart Steak (Special Order)
*Chuleta De Res (Special Order ~ 1/4 to 1/2 inch thick)
*Ribeye Roll (Special Order~ all cuts)
*Back Ribs and Short Ribs (Special Order)

Wagyu Ribeye Steak (Boneless or Bone-In)

Often called the king of steaks, the Wagyu ribeye is known for its extreme marbling, unmatched tenderness, and luxurious mouthfeel. Our bone-in ribeye's offer a dramatic presentation and deeper flavor, while boneless ribeye's deliver consistent cooking and elegant plating.

Best for: High-heat searing, sous vide + cast iron finish, or grilling over charcoal
Flavor tip: Season simply — salt, pepper, and let the Wagyu shine.

American Wagyu Prime Rib Roast (Standing Rib Roast) ~Special order

This is the ultimate centerpiece for a holiday, anniversary, or once-in-a-lifetime meal. With ribbons of intramuscular fat and a soft, beefy richness, this roast doesn’t just impress — it stuns.

Perfect for: Slow roasting, reverse searing, or smoking
Chef’s tip: Use a meat thermometer — aim for a perfect medium-rare (130–135°F internal).

Wagyu Back Ribs ~ Special order

These meaty bones are often overlooked — but with Wagyu, they become a show-stopping BBQ or braised dish. Bursting with flavor and rich in fat, they’re ideal for soaking in smoky wood or a sweet-spicy glaze.

Best for: Smoking low and slow, or oven-roasting with a sticky glaze
Texture: Fall-off-the-bone with a rich, beef-forward finish

What Makes American Wagyu Different?

Superior Marbling: Thanks to Japanese Wagyu genetics crossed with top American cattle
Rich Flavor Profile: Buttery, savory, and umami-packed than conventional beef
Unmatched Tenderness: The marbling renders during cooking, producing a silky, almost creamy bite
Sustainable Craftsmanship: Our cattle are raised on Dakota grasslands, with a focus on ethical, hormone-free practices and full traceability