Order Min	2 pieces per case
Case Average Weight	20 - 30 lbs
Condition	Frozen

King of Steaks

How does it taste??

An abundance of marbling, ribbons of fat that melt into the lean as it cooks delivering that rich beef flavor. A Smooth, fine texture and exceptional tenderness.

Where the Ribeye is located??

Ribeye steaks are harvested from the rib section of beef. It’s cut from the rib primal portion of the rib section typically spanning ribs six through 12. You guessed it. A rib steak, ribeye steak, and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.

What makes a ribeye so tender?

It lies in the upper rib cage which is not weight-bearing and gets little exercise. The degree of muscle usage by cattle is substantially determined by how much a particular muscle is used during a cattle’s lifespan. The less use, the more tender. What makes a ribeye so flavorful? It is primarily fat marbling that creates that robust buttery flavor. Steaks closer to the head have more abundant marbling and generally have a layer of fat around the leaner portions. During the cooking process, the fat melts (renders) and bastes the meat from the inside. Fat content also enhances tenderness.

Ribeye Steak vs Striploin Steak

For Japanese Wagyu, the difference between RIbeye and Striploin is mainly the balance of its lean meat and fat (marbling). Ribeye is more balanced, while Striploin is more marbled. If you want to enjoy both flavors of lean and Wagyu aroma, Ribeye is the best choice! But, regardless, it’s love at the first bite of both anyway!!

Cooking, Grilling, and Broiling

Ribeyes and rib steaks are quick-cooking steaks. Naturally fatty and more tender than some other cuts of beef. Most people like them rare or medium-rare. But they can be tasty and tender even when cooked well done. Before cooking a thawed steak, take it out of the fridge, set it on the counter for about 20 minutes to bring it to room temperature. The marinade is not needed, just salt it and throw it on the heated grill. For best results, sear it at a very high temperature to seal-in natural juices and fat. They move it to lower heat then continue cooking.

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[FROZEN] WAGYU RIBEYE 2PC/CS