SHORT RIBS・FLAP MEAT

2026.01.12

Overview of SHORT RIBS（FLAP MEAT）

Short Ribs / Flap Meat are taken from the upper half of the short plate located in the belly area. Commonly referred to as the 2-rib short rib, this section is heavily muscled, resulting in a fibrous structure with a relatively high proportion of connective tissue.

While the texture is coarse, the lean meat and fat are well balanced, giving the cut a rich, full-bodied flavor and deep umami. As the fat renders during cooking, it enhances both juiciness and overall taste, making short ribs a highly expressive Wagyu cut.

Within this section lies the flap meat, a sub-cut characterized by a high proportion of lean meat with fine marbling. It offers strong visual appeal and a robust beef flavor, performing well across a range of preparations when handled correctly.

For optimal tenderness, it is essential to cut perpendicular to the muscle fibers. Short ribs and flap meat are well suited for yakiniku, grilling, barbecue, and braising, delivering intensity, richness, and a satisfying bite prized in both casual and high-end culinary settings.

PRIMAL CUT

RETAIL CUT

Author

NIKUJILLE

At NIKUJILLE, I share the joy of premium Wagyu with the world. I specialize in ethically sourced beef, such as Arita Wagyu, produced without hormones or antibiotics. By bridging the gap between producers and chefs, I advocate for sustainable practices and a 'zero-waste' approach to every precious cut.