Wagyu Rib Eye, MS3 - Cut To Order

One of our most coveted steaks, the Wagyu Rib Eye from Australia’s Rangers Valley is juicy, sublimely tender and incredibly flavorful.

At Marble Score 4, this steak is heavily marbled, webbed with rivers of mouthwatering intramuscular fat that’s so prized in Wagyu beef. That translates into a buttery, out-of-this-world tender texture, above and beyond any regular beef you’ve tried.

Just bring these steaks to room temperature before cooking, add a dash of salt and pepper, then grill or pop on a medium-hot pan for a few minutes. Wagyu steaks should always be cooked to medium, tops, otherwise you risk overcooking and losing that buttery tenderness. Grilling advice: Wagyu has lots more fat throughout, making it more prone to flare-ups than regular beef.

What you get: the whole, juicy Rib Eye, all 11 lbs. of it, whole or cut into “cut-to-order” steaks by our expert butchers.

How it's cut: you have the option of choosing the thickness of your steaks: ¾ inch, 1inch, 1 ¼ inches, 1 ½ inches, 1 ¾ inches, and 2 inches. Keep in mind that because this is not an even, exact piece, so of the steaks will be a bit thicker or a bit thinner, but we’ll try to keep it as close to what you requested as is possible. If there are any trimmings left over after the cutting process, of course those will be included as well.

Australia is one of the largest Wagyu beef producers in the world. Our wagyu comes from same breeds used to produce coveted Japanese Kobe, raised first on mother’s milk, then free grazing on the open pastures of Australia, finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.