CHUCK RIB

2026.01.12

Overview of CHUCK RIB

Chuck Rib is taken from the rib section close to the shoulder and is recognized for having some of the most visually appealing marbling among shoulder cuts, along with a deep, robust flavor.

Coming from a moderately active area, chuck rib delivers strong beef character enhanced by Wagyu’s intramuscular fat. When cooked, the marbling renders smoothly, producing richness, aroma, and a satisfying juiciness without overwhelming the meat’s natural structure.

Chuck rib is well suited for steaks, grilling, barbecue, yakiniku-style cooking, and roasting. Its balance of appearance, flavor intensity, and versatility makes it a premium shoulder cut that performs reliably across a wide range of culinary applications.

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.