Country of Origin: Australia
Remain fresh 2 Days in Chiller Otherwise Freeze It
450 Days Grain Finished
Feeds 1 person
Raised without the use of Anti-biotics
Vacuum packed for easy storage
Wagyu Ribeye Steak is derived from the loin set of a cattle, a suspending muscle found at the upper top section of the animal. Unlike cuts found in the thoracic and pelvic limb with abundant connective tissues. The suspended loin section is not a muscle of locomotion, resulting in a much tender piece of steak.
Rare 50 celsius, Medium rare 56 celsius, Medium 60 celsius , Medium Well 64 celsius, Well done 68 celsius
Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: Roast, sous vide.
Cooking Tip: Remember to render the fat cap on top to get it crispy and the neighbours jealous. To do this, simply stand it up with the fat cap touching the pan using a pair of tongs.