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Wagyu Beef Ribeye Steaks

20 steaks

Out of Stock

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
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      by contacting us immediately after placing your order.



  
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Size:

20 steaks. 8oz steaks.

Features:

Grade 5 (Kobe Beef Grades)
Hormone Free
Sub-Therapeutic Antibiotic Free
Individually Vacuum Packed
Frozen

Origin:

USA

Ribeye steaks are the quintessential steak, renowned for their intensely beefy flavor. Though it is tender, it is the preferred steak for people who consider flavor more important than tenderness, putting it on the other side of the premium steak scale from Kobe tenderloin filet steaks (which tend to have mild flavor and a more tender texture).

This wagyu beef (aka American kobe beef, kobe-style beef) is from a breed of cattle descended from Japanese herds.  This breed is 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 ribeyes are both more flavorful and more tender than those cut from conventional beef.


Keep your Kobe rib eye steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.


Cook wagyu ribeye steaks as you would conventional beef ribeyes. 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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