Size:	Twelve 8oz steaks. Choose grade 3+, grade 5, or grade 6 (Kobe Beef Grades)
Features:	Hormone & Sub-Therapeutic Antibiotic Free, Individually Vacuum Packed, Wet-Aged 1 Month, Frozen
Origin:	Australia

Ribeye fillets are the perfect choice for people who love the big, bold flavor of the ribeye cut, but prefer not to eat the thick veins of outer fat. These unusual steaks are ribeyes that have been trimmed of their outer muscle and fat, so that only the large center muscle (aka the “eye”) remains.

Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu ribeye fillets are both more flavorful and more tender than those cut from conventional beef.

Keep your Kobe rib eye filets frozen until you are ready to cook them.

For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Cook wagyu ribeye filet steaks as you would conventional beef ribeye filets. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.

Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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