Cut from the center part of the Rib primal. It’s known for its buttery flavor and melt in your mouth texture. Five minutes and a pinch of salt and pepper are all you need to turn a beautiful Boneless Ribeye into a classic dinner.
There's a reason why the ribeye is the most popular steak in America but wagyu ribeyes takes your favorite cut to another level. With its dense marbling, rich flavor, and buttery texture Wodagyu's wagyu ribeyes are sure to create an expectational eating experience.
All of our steaks are cut 1.5" thick giving you a hunk of a steak. With its robust flavor profile you really can't go wrong with this cut. Throw it on the grill or sear it on high - this versatile steak is so easy to work with, it's no wonder it is our most popular cut!
Like all of our wagyu steaks, the Ribeye is dry aged for 21 days. Dry aging is a process that uses natural enzymes to tenderize and concentrate the delicious beefy flavor, giving you a succulent and juicy steak.
Its time to grill don't just cook them burgers wow them with a beautiful Wagyu Steak It will be a steak to remember.
Crank up the heat and sear on a skillet. To level up on flavor whip out your cast iron pan.
Slap it on the grill and sear to perfection.
Cook it low and slow in the oven then finish on a skillet or cast iron over high heat for a crisp crust.
There are only around 30,000 wagyu cattle in the US today! That equates to about 0.029% of the entire cattle population! Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Full-blooded Wagyu. In 1997 Japan banned the exportation of these prized cows deeming them a “ living national treasure”. The ban remained in place until the early 2000s and is the main reason Wagyu beef is viewed as a rarity today.