BF131
¥9,980
Very similar to the Porterhouse steak or the T-bone steak, the bone-in ribeye steak is also referred to as the cowboy steak - basically one slice from the prime rib that you are used to see around the festive holidays. The steaks are hand-picked and are heavily marbled.
This massive instagram magnet is approx. 5cm thick (2 inch) and weights around 800g (28 oz)
With its exceptional marbling, presented on the bone, this steak is for the true steak-lover. It's thickness and size allow for a perfect weekend grilling with friends and family. During roasting, flavors are released from the bone and intramuscular fat to give a sweet gelatinous flavor. A hearty stout or rich porter beer marry well with this exceptional steak, as does any full-bodied red wine.
| Contents | 1 steak |
| Weight | Approx. 800g (28 oz.) |
| Serves | Serves 2-3 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 36h In ice-water: approx. 3h |
| Cooking Method | Grill, Oven or Cast Iron Skillet |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Bone-in Ribeye, On-the bone Ribeye, Prime Rib Steak, Tomahawk Steak, Cowboy Steak |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Cut from | Rib |
| Category | Steak and Roast |
| Packaging | Individually packed (non-vacuum) |
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
| Cattle Breed | Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate from the American Wagyu association. |
| Farm/Ranch | Morgan Ranch |
| Region | Nebraska, USA |
| Breeding | All year 100% free range and all-natural 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 grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Steroids | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
| Imported by | Horizon Farms, Inc., Japan |
| Imported from | Morgan Ranch Inc., USA |
The cowboy steak is best suited for the grill due to its size but you can also sear it in a the fry pan first and finish it in the oven for about 20 minutes at 180 degrees Celsius (350 degrees Fahrenheit) until the internal temperature reaches 52 degrees Celsius (125 degrees Fahrenheit). After that let it rest after cooking, for at least 10-15 minutes to allow the heat from the bone to redistribute across the ribeye for a lovely succulent juicy steak.
For serving hold the bone in one hand and cut along the bone lengthways to separate the ribeye from the bone. Slice the ribeye across the grain into slices as thick as you need them. Sprinkle them with high-quality sea salt. Definitely not an everyday steak.
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