Horizon Farms
Morgan Ranch USDA Prime Beef Ribeye Steak (300g)
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This product has recently been changed from a 200g (7oz) cut to a 300g (10.5oz) cut to allow for a thicker, more satisfying steak experience. Due to a rise in production and import costs, the price per 100g has also risen. We sincerely apologize for any inconvenience this may cause.
This product will always be 300g or more, but there may be some individual differences in thickness and distribution of fat and marbling. Please note that we cannot accept specific requests for specifications. Thank you for your understanding.
The best all-around cut. The default choice of steak connoisseurs and an all-time favorite among chefs. Fine-grained steak. Rich, beefy flavorful. This is the juiciest and flavorful of all steaks as it contains great texture making it incredibly tender while providing extreme flavor. The increased fat ratio gives the ribeye steak an almost buttery-soft taste as it melts in your mouth. If you are unsure which steak to pick, always choose the ribeye. See cooking instructions below.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which is located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin starred ones. All images from the ranch are actual images. See for yourself.
Contents
| Contents | 1 Steak |
| Weight | 300g (10.5oz) |
| Serves | Serves 1 |
Shipping & Handling
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 2h |
| Cooking Method | Grill, Cast-Iron Skillet, Sous-Vide, Fry-Pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
Details
| Also known as | Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet |
| Country of Origin | United States |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Marbling Score | USDA Prime. Superior grade for incredible tenderness, juiciness, flavor, and texture. The highest degree of marbling. Out of all of the beef produced in the United States, less than 2% of it is certified as USDA Prime! |
| Cut from | Rib |
| Category | Steaks |
| Packaging | Individually vacuum packed |
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 2% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
At A Glance
| Cattle Breed | The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. |
| Raised by | Dan Morgan and family |
| Farming Experience | Since 1934, Certified American Wagyu since 1992 |
| Feeding | Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Growth-Hormones | Never |
| Antibiotics | Never |
| Chemical pesticides on pasture | Never |
| Animal By-Products Feeding | Never |
| Importer | Horizon Farms, Inc. |
| Processing in | Japan |
Beef Ribeye Steak Recipe Instructions
Defrost the steak in the fridge overnight or in cold water. Once completely defrosted open the packaging and pat dry with a paper towel. Let the steak come to room temperature.
High-quality meat does not need any steak seasoning, sauces, or marinade. Simply season with sea salt and freshly ground black pepper. Use high-quality butter and heat up the frypan or skillet to medium heat. You need to hear the steak sizzle.
Turn often. Cook the steak to medium-rare for the best experience. Take the steak off the heat once the internal temperature reaches 50 degrees Celsius (125 degrees Fahrenheit).
Allow the steak to rest on a cutting board for 5 minutes as it continues to cook internally on residual heat.
Immediately slice and serve while warm for a melt-in-your-mouth experience.
Sprinkle with sea salt. Enjoy!