Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef Ribeye Steaks
Ribeye steaks are the quintessential high end steak, renowned for their intensely beefy flavor. This cut is a particularly striking showcase of wagyu beef's extreme marbling, with high grade examples practically melting in the mouth.
This wagyu beef (aka Australian kobe beef, kobe-style beef) is raised in Australia - descended from Japanese herds. It is from a breed of cattle 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 steaks are both more flavorful and more tender than those cut from conventional beef.
RECIPES & TIPS
Cook wagyu ribeye steaks as you would conventional beef steaks. Because of the ribeye's boldly beefy flavor, this cut is typically simply seasoned with salt & pepper or a spice rub. They don't need a sauce.
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.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above