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» » » Wagyu Beef Rib Eye Steaks MS5/6
Wagyu Beef Rib Eye Steaks - MS 5/6

Wagyu Beef Rib Eye Steaks MS5/6

from Australia by Greg Norman Signature
 (4.25)   # of Ratings: 4   Log in to rate this item.
ITEM DESCRIPTION TEMP   PRICE QTY SKU
2 pieces, 8 oz ea frozen   $53.00
2011503
4 pieces, 10 oz ea frozen   $120.00
2011501
4 pieces, 12 oz ea frozen   $146.00
2011505
4 pieces, 14 oz ea frozen   $169.50
2011509

About Wagyu Beef Rib Eye Steaks MS5/6

These Wagyu ribeye steaks are cut from a wet-aged Signature Wagyu prime rib roast. Rib eye steaks are more richly marbled than other cuts, making the beef rib steak incredibly flavorful and tender. Greg Norman Signature™ Wagyu is produced from the same cattle breed known for producing the legendary Kobe beef of Japan. Greg Norman Wagyu Beef is finished for a minimum of 300 days on a special Japanese formulation of grains to produce an incredibly marbled, high quality product. This finishing along with superior Wagyu genetics leads to butter knife tenderness. Greg Norman Signature Wagyu is graded by independent assessors who expertly grade marbling levels in the Wagyu Beef tointernational standards. Each of the valuable prime cuts are then specially sorted usinwagg the AAco Wagyu Grading System. Greg Norman Wagyu 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: 5
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

Product Reviews
(4.25)   # of Ratings: 4Log in to rate this item.
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1. Christopher on 2/23/2017, said:
Cut was OK, I have come to expect better from GFS, flavor was extremely mediocre for Wagyu.
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2. Lisa on 1/30/2017, said:
Best ribeye ever. The marbling of the meat was perfect
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3. Carl on 2/25/2016, said:
Was a lot of fat marbling which is what makes steaks juicy but there was too much to the point the beef was almost non existent.
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4. ELIANE on 10/14/2015, said:
excellent
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Showing comments 1-4 of 4
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