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StovetopRibeyes 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.)
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.
So good. I was quite surprised by the quality. Again, not a regular buy but on special occasions, yes!
This is not going to be the same as japanese wagyu. Which I personally like. japanese wagyu has beautiful marbling but the fat content is a little too high for my tastes. This was like a traditional american ribeye but with the best marbling I have seen.
The tenderness of the filet but also had that unxious fatty flavor of a ribeye. Made for a great at home date night for the wife and I. My wife that doesn't like red meat all that much asked when can we do it again.
Was everything I was expecting, met my every expectation.
So tender & delicious!!
