Wagyu Beef Rib Eye Filet Steak MS6

from Australia by Broadleaf

Item description	Temp	Price per LB*	Price*	Qty	Sku
12 pieces, 8 oz ea	frozen	$80.75	$484.50		2010901

Wagyu Beef Rib Eye Filet Steak MS6

Cut like filet mignon, these buttery steaks come from prime Australian cattle finished for a minimum of 300 days on a special Japanese formulation of grains to produce an incredibly marbled, high quality product. Enjoy the superior finishing of our Wagyu beef rib eye for sale, these Wagyu genetics lead to butter knife tenderness. Our Wagyu beef for sale is graded by independent assessors who expertly grade marbling levels in the Wagyu Beef to international standards. Each of the valuable prime cuts are then specially sorted using the AAco Wagyu Grading System. These Wagyu steaks grades range from 3 to 12 with an average of 6 and only an elite 5% of cattle grade higher than 9. Wagyu (translates to "Japanese Cow") cattle are bred to produce fat that is substantially lower in saturated fats than other beef, and is considered a super premium beef not only because of its generous marbling, but because of its fat quality.
Marble Score: 6
Availability: Usually ships within 4 business days. Product is perishable and must ship via Overnight service.
Cuts: Rib Eye
Whole or Cut: Pre-Cut/Portioned
Marble Scores and Grades: Marble Score 5 - 6
Origin: Australian

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Questions and Answers

Q:what is special with wagyu grade

Like the American meat grading system (Select, Choice, Prime) the Wagyu grading system is based on an examination of fat marbling (called intramuscular fat) in a given piece of meat.

Marbling is one factor which determines meat quality. Usually more marbling equates to more tenderness. More equally distributed marbling equates to more consistent tenderness and flavor throughout the piece of meat. More marbling combined with more consistent marbling equates to better piece of meat since it is more difficult to produce a product with finer streaks of marbling that is consistently distributed throughout the piece of meat. So the higher the marbling grade the more marbled the meat will be.
Even low-grade Wagyu beef is more tender and has more flavor, less saturated fat, and a lower melting temperature than typical beef. This gives them a silky smooth texture and rich, buttery flavor totally unlike conventional beef. They are also believed to freeze better than conventional beef.

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