Grass-Fed Wagyu Beef from New Zealand

Grass-Fed Wagyu Whole Ribeyes

3 pieces (about 20 lbs total)
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Product Information



Two Ribeyes (Approx. 21lbs Total)


  • Boneless
  • Lip On (NAMP #112A)
  • Marbling Score (MBS) Ranges from 4-6
  • 100% Grass-Fed
  • Pasture Raised Free Range
  • No Hormone or Antibiotic Growth Promotants
  • GMOs are Illegal in New Zealand
  • Individually Vacuum Packed


New Zealand


The whole ribeye is one of the most prized beef cuts. It has a bold, beefy flavor and makes excellent roasts. It’s also easy to slice into individual ribeye steaks of your desired thickness.

Wagyu beef (aka “Kobe” 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.

Grass-fed wagyu beef is almost unheard of in the beef market.  This wagyu beef is free range (pasture raised) and 100% grass-fed/finished.  No hormones or antibiotics are ever used to promote growth.  Despite being raised without grain, it is still exquisitely marbled.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.


Store fresh wagyu ribeyes in your refrigerator or freeze for long term storage. Store frozen ribeyes in your freezer until you need them, then thaw.

Thawing Tips


Ribeye steaks and roasts offer great flavor when simply seasoned with salt and pepper before roasting, searing or grilling. They’re typically not served with sauce that would cover their natural flavor, but certainly can be if that’s what you prefer.

Roast Recipes
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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