Wagyu Ribeye
You love Ribeyes for their unmatched combination of flavor and juiciness, but you’ve never had one quite this special. Intense marbling permeates the entire steak, infusing it with a rich, buttery flavor. From Japanese bloodlines celebrated for their tenderness and bold flavor, these steaks are meticulously hand-cut and wet aged for 21 days.
*All products shipped frozen and are raw unless otherwise noted.
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Ribeyes are cut from the Rib primal, located in the center of the cattle’s back. This primal features softer, less-strenuously used muscles and a healthy amount of marbling, yielding an exceptionally tender and flavorful cut of meat. A ribeye steak is, in essence, an individual steak cut from the rib roast, either with the rib bone removed (boneless) or with the bone still attached (bone-in ribeye, tomahawk steak.)
Ichiban in Tenderness
Ichiban in Tenderness
There are fewer than 5,000 cattle from the original Japanese bloodlines. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in Ohio under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. The best of genetics combine with the advanced practices of holistic cattle ranching, resulting in a marbled beef experience that is second to none.
