Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
The Aberdeen Angus is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeenshire and Angus in north-eastern Scotland.
Raised naturally without growth hormones, additives, and antibiotics and is minimally processed to retain natural flavors.
Short Rib comes from the cut of beef brisket, chuck, plate, or rib areas, which is one of the most popular cuts of beef for Japanese barbecue.
Tender and very juicy, it has more marbling than roast cuts do. Beef short rib strip is suitable for stir fry, grill, braise or slow cooking.