A great steak if you’re just starting in the world of Wagyu, this succulent Wagyu Rib Eye is mouthwateringly soft and tender without losing out in any flavor. Displaying a nice amount of tender marbling throughout, this is the steak of choice for the meat lover that doesn’t want to be overwhelmed with too much butteriness in their steak.
We offer up the whole muscle, which you can take home and cut to your preferred steak thickness, or our expert butchers can pre-cut it to your choice of several different steak thicknesses. Things to keep in mind: the whole muscle is not an even shape, so you’ll get some larger and some smaller steaks. No piece of meat will be wasted, as we’ll include any trimmings left over.
Bring these to room temperature before cooking, and season simply with salt and pepper – Wagyu beef stands on it’s own and doesn’t really need elaborate sauces or seasonings to mask its delicious flavor. Wagyu beef cooks best to medium, to really bring out the tenderness. If grilling, watch out for flare outs compliments of that succulent, delicious added fat.
Australia is one of the largest Wagyu beef producers in the world. They specialize in premium breeds - the same that are used to produce the coveted Japanese Kobe Beef. Their Wagyu is first on their mother’s milk, and then are allowed to graze freely in pristine open Australian pastures, to finally be finished a minimum of 300 days on grain, all but ensuring succulence.
- Higher in Omega 3s and Omega 6s than regular beef
- Imported from Australia
Use and Storage Details
- Unopened, use or freeze within 7 days of receipt. Once you've opened the vacuum-sealed bag, use or freeze within 1 day.
- If frozen, keep in the freezer for up to 6 months. To defrost, thaw overnight in the fridge, then use within 3 days.