This American Wagyu ribeye stands out due to its exceptional intramuscular marbling, which melts into the meat during cooking and produces a buttery texture and rich, savory flavor.

We are incredibly proud to represent American Wagyu partners from throughout the American West. With herds grazing on thousands of acres, American Wagyu represent hybrid cattle breeds from America and Asia — American Blank Angus and Japanese Kuroge Washu. The resulting steaks are some of the most tender, intensely marbled cuts produced anywhere in the United States.

Sear the ribeye over high heat (cast-iron skillet or grill) to develop a deep, golden-crust, then finish on the cooler side until medium-rare (about 130-135 °F) to let the marbled fat gently render.

Serve whole and thick-cut for a centerpiece steak dinner; alternatively, slice across the grain into generous medallions and serve family-style, allowing each guest to experience the melt-in-the-mouth texture.

Enhance with minimal accompaniments: sea salt, cracked pepper, a pat of cultured butter or herb-butter, and maybe a lightly dressed microgreen salad or crisp asparagus to elevate without overshadowing the beef.

Let the resting juices become a pan sauce: de-glaze with a little good red wine or beef stock, add a knob of butter, and spoon the jus over the steak for an elevated finish.

Perishable

This item ships via an overnight service (such as UPS or FedEx Priority Overnight) to maintain quality and freshness. Please note that “overnight” describes the shipping method used and does not guarantee next-day delivery. Exceptionally large orders may require additional arrangements and charges