| Breed: | Japanese Wagyu |
| Weight: | 15-16oz |
| Grade: | BMS 8+ |
| Aging: | Wet-Aged 25+ Day |
| Origin: | Japan |
| Processing: | Hand Cut by Artisan Butchers |
| Prefecture: | Iwate |
CERTIFIED JAPANESE WAGYU
mported directly from Japan where they raise prized cattle, these densely marbled ribeyes are cut from the eye of the Beef rib. Perhaps the tenderest steak you’ll ever cut into, the juicy flavor profile is rich, buttery-smooth, beefy and truly unforgettable. Every bite practically melts in your mouth.
Raised in the Iwate Prefecture this beef is a cross between Authentic Japanese Wagyu beef and Holstein. Due to Authentic Japanese F1 Wagyu beef having better feed efficiency than Wagyu, it can provide a very rich creamy flavor at a more reasonable price while still containing the same umami as Wagyu.
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United StatesThis cut has an unbelievable richness to it. I’ve prepared it two different ways one was on the grill and the other was in cast iron. Both simply seasoned as the meat is certainly the star of the show. Like lobster with hooves would be an apt description.