Wagyu Beef (New Zealand) Ribeye Steak (MB4/5), 1 pce pack/250-275g, price/pack, frozen

Portion cut from Wagyu breed. Wagyu is described as the highest quality beef in the world, and is renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its increased marbling enhances the ratio of healthier mono-saturated fats compared to regular beef. Meat is lean, moderately tender and flavourful. Nice piece of steak for grilling. 

The Wagyu Ribeye, also known as Prime Rib, Cube Roll (Scotch fillet in Australia / New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles. 

1 piece Vacuum Pack = 250-275g

350 days Grain fed.

How to Cook Wagyu

How to cook a perfect rib eye steak

Steak with Beef Bourguignon Sauce

Grilled Ribeye With Blue Cheese And Garlic Butter

How to Cook

When the narrow outside fat is left on, this enhances the flavour and succulence of the ribeye. When grilling to medium-rare ensure the fat is cooked. When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your ribeye for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Allow space around the steaks in the pan as overcrowding can reduce the temperature and slow down cooking. Sear over a medium-high heat turning only once. Allow the ribeye to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.