One juicy ribeye steak cut directly from the rib primal. Choose between 200g (7.0oz) and 300g (10.5oz) The ribeye is by far the most popular cut of steaks as it combines marbling, tenderness, and rich flavor. Compared to the striploin, the ribeye has more abundant fat and is therefore juicier. If you are looking for tenderness, go for the ribeye and tenderloin steaks. If you're looking for a meaty and flavorful taste experience with less fat, always choose the striploin steaks. We recommend seasoning these steaks with simple sea salt and freshly ground pepper only. Check out our cooking instructions at the bottom.
Grass-fed, grain-finished beef from either New Zealand or Australia. The cows are raised in a free-range, stress-free environment with plenty of green grass. They are fed the finest selection of local GMO-free grains for 130 days prior to harvest which gives the beef a rich flavor and deep marbling. At no point are the cows given growth hormones or treated with subtherapeutic antibiotics. See more about the farms below.
|Weight||Please choose between 200g (7.0oz) and 300g (10.5oz) sizes.|
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: 2 hours
|Cooking Method||Grill, Cast-Iron Skillet, Fry-Pan, Oven|
Frozen: see packaging label (usually more than 1 month)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib Roast, Rib Eye Roast|
|Country of Origin||New Zealand, Australia|
|Packaging||Individually vacuum packed|
✔ Grass-fed, grain-finished beef.
✔ Free-range and open pasture-raised.
✔ Humanely raised and treated with respect.
✔ No use of growth-promoting hormones or subtherapeutic use of antibiotics.
✔ No use of pesticides on pasture.
✔ Non-GMO feed.
✔ Finished on 100% vegetarian feed for superior taste, tenderness, and marbling.
At A Glance
|Farm/Ranch||A selection of local farms.|
|Breeding||All year free range on open pastures then finished on vegetarian feed 130 days prior to harvest.|
|Feeding||Pasture grass-fed, then fed a balanced mix of natural grains, barley, silage, hay, and molasses 130 days prior to harvest.
|Traceability||100% fully traceable from ranch to fork.|
|Subtherapeutic Use of Antibiotics||Never|
||Imported chilled and never-frozen into Japan, locally processed into retail sized and blast frozen for longevity.|
Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.
Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.
Use a fry-pan or cast-iron skillet. Preheat to low/medium. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames.
Cook low and slow on all sides. Keep turning the steaks. There is no need to sear these steaks! Keep turning them. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks.
Remove from the heat once the core temperature has reached 50 degrees Celsius (125 degrees Fahrenheit) and place on a cutting board. The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.
Use a large sharp knife and cut the steak into slices.
Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience.
Sprinkle with sea salt if necessary. Enjoy!
Just the right combination of fat and lean protein for juiciest and tastiest experience.
Translated from Japanese: My family doesn’t like wagyu beef, so I tried this for the first time. These 300g had no odor and I finished it all by myself in a blink of an eye.
Translated from Japanese: It’s a reorder. It’s delicious because it’s grain-finished.
Translated from Japanese: I bought it several times and it's always delicious, so this time I had an early meal with my son's family on New Year's Day. When I grilled the ribeye steak, my grandchildren were happy that it was "soft and delicious." Before grilling, I cut the meat streaks with the tip of a kitchen knife, beat it a little, season it with salt and black pepper and topped it with fried slices of raw garlic in oil. Everyone loved it, so I can't pass on the ribeye steak anymore when I order again.
Translated from Japanese: I bought this because the set of six I ordered before is gone.
The meat is helpful because it’s healthy, delicious and solid.