Wagyu Cowboy Steaks
Eight or Nine 18-20oz steaks (approx. 10 lbs total)
Cowboy steaks are bone-in ribeye chops beloved by steak fans for the big bold beefy flavor. The bone has been cleaned of meat & fat ("frenched") for a more visually impressive presentation. These wagyu cowboy steaks are slightly larger and have a bit more meat compared to a standard ribeye steak.
This wagyu beef (aka kobe-style beef) is from a breed of cattle descended from Japanese herds and specially raised in Texas 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 beef cowboy steaks are
Keep your Wagyu beef cowboy steaks frozen until you are ready to thaw & cook them.
RECIPES & TIPS
Cowboy ribeye steaks are delicious simply seasoned and grilled, pan roasted or broiled. They are quite beefy and do not require sauces to make them delicious, but can also be marinated, rubbed, or sauced for additional flavor.
Be sure to let these steaks rest (loosely covered in foil) for about five minutes prior to serving or cutting. This helps ensure a juicy and flavorful steak.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above