BONE-IN RIBEYE STEAK

Our Signature Wagyu — one bone-in steak, shop by ounce

Price
$135
Choose Your Weight:
Product

Wagyu Bone-in Ribeye Steak
One bone-in steak, thick-cut
Akaushi/Angus Wagyu

Choose your preferred weight from the drop down menu above.

Our Wagyu ribeye boasts a big, rich taste with a long, delicious finish and tangy, aged flavor. We think these ribeyes are among the best steaks in the world, and need little more than salt and pepper. To enjoy the full spectrum of flavor, we recommend searing and then cooking in the oven to medium rare.

Our Heritage Wagyu steaks are a cross between the revered Japanese Red Cow, known as Akaushi, and one of America’s best lines of Black Angus. Akaushi beef is the Japanese Red Cow, a national treasure in Japan. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world.

The elegant marbling of the Akaushi blended with the bold beefy flavor of the Black Angus results in a steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.

  • Humanely raised
  • Antibiotic and hormone free
  • Heritage breeds have more marbling resulting in more tender and juicy meat
Farm

There is a long history to the Akaushi breed that originated in Japan and that is now raised in Texas. The breed was originally free ranged on Mount Aso, the largest active volcano in Japan, which stands in Aso Kuju National Park in Kumamoto Prefecture on the island of Kyushu. Its peak is 1,592 meters (5,223 ft) above sea level.

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!

Through a loophole in the Trade Act of 1994, three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Our Akaushi are sourced by HeartBrand Ranch, the very same family of farms that first brought the breed to the States.

HeartBrand Ranch is headquartered in Harwood, Texas with cooperating ranches located around the U.S. HeartBrand’s Certified Akaushi beef is supplied through their own herd of nearly 16,000 Akaushi full-blood or half-blood cattle, cooperating producers and through a buyback program. Their lineage of the American Akaushi can be traced back over 30 generations to the origin of the breed. The animals are raised humanely with no antibiotics or hormones.

Heritage Foods beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.

Mario and Teresa purchased the business in 1995 and ran the locker, still in Paradise, providing custom processing for local farmers and hunters in the area. They also started a retail side of the business, offering various cuts of meat to local shoppers! Mario started with a team of around 3-5 employees and was processing roughly 10 beef and 10 hogs a week.

After a fire, Mario and Teresa found land just down the road in Trimble, MO and set out building the growing business! In January of 2003, they broke ground and in September they reopened the doors to the new Paradise Locker Meats. Starting with the same crew, they quickly started growing with more capabilities in the new building.

Growing was never easy, but Mario and Teresa were determined to continue what they started in Paradise, and build a company that could make a difference in the food world. Through wonderful support by the local community, and establishing amazing relationships with clients locally and nationally, Paradise Locker Meats currently employs 50 plus employees and processes 350-400 local animals on a weekly basis! Paradise is now run by Lou Fantasma along with his parents and brother Nick.

Paradise Locker Meats exists to support and serve patrons and families in a sustainable manner by processing meats from small family farms; building awareness of local, natural food; and providing quality, wholesome products with dedication, integrity and honesty!

Breed

When it comes to beef, our palate and our heart lies with one breed that has come to be our Signature line for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious. We are proud to feature the Akaushi in its pure form, as well as crossed with one of America’s best lines of Angus. The pure Akaushi is buttery and tender while the Wagyu with Angus is more toothsome and sturdy — but both demonstrate the delicious flavor inherent in Akaushi beef, considered to be one of the most marbled breeds in the world.

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!

Through a loophole in the Trade Act of 1994, three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Our Akaushi are sourced by HeartBrand Ranch, the very same family of farms that first brought the breed to the States.

Cooking

How to Prepare

1. Take the meat out of the refrigerator an hour prior to cooking.

2. Season liberally with salt and pepper on all sides.

3. Preheat a heavy bottomed pan over medium-high heat until just about smoking.

4. Add a tablespoon of oil to the pan and sear the steak for 3-9 minutes depending on its size. For larger steaks, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary. Baste the steak using a spoon for the final 3-5 minutes of cooking.

5. Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare)

6. Let rest for 3-5 minutes before carving.

See recipes below for Béarnaise Sauce, Au Poivre, Z26 Steak Sauce, and Bife à Portuguesa.

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Béarnaise Sauce

ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
¼ cup champagne or white wine vinegar
¼ cup dry white wine
1 shallot, minced
1 tablespoon minced tarragon leaves
2 egg yolks (from large eggs)
¾ cup butter, melted (clarified or ghee)
½ teaspoon freshly ground black pepper
1 tablespoon water, as needed

A classic French daughter sauce of the Mother Hollandaise, Béarnaise blends a white wine reduction, tarragon, egg yolks, and melted butter to make a creamy, unctuous sauce that pairs perfectly with steak.

Pro Tip: Quick Blender Recipe:

Blend all ingredients in a blender on high until smooth, reduce speed to low and slowly drizzle in hot melted clarified butter or ghee until the emulsion has formed, add room temperature water to the blender to adjust consistency if too thick. Keep warm until ready to serve.

Traditional Recipe:

Add vinegar, wine, shallot, black pepper, and tarragon to a small sauce pot and bring to a boil. Lower to a simmer and reduce until approximately 2 tablespoons are left in the pot. Remove from the heat and set aside.

Make a bain-marie, or double boiler, with a small sauce pot of barely simmering water and a metal mixing bowl that can sit comfortably on top without the bottom touching the simmering water.

In the mixing bowl, whisk yolks and vinegar mixture for 2-3 minutes off the heat until slightly thickened, and then 2-3 mins on the double boiler until almost double in volume, 4-6 minutes total.

Slowly drizzle the melted butter, one drop at a time until an emulsion is established, then you can pour in a slow but steady stream of the butter in while whisking. Occasionally take the bowl on and off the double boiler while whisking to prevent overcooking (you don’t want scrambled eggs). You want it to be thickened to nappe, or coating the back of a spoon. If your mixture is too thick, whisk in 1 tablespoon of room temp water at a time until you have reached the proper consistency — that is a consistency slightly thinner than mayonnaise.

Keep just warm on the stove top off to the side while you prepare your steak. If it cools or gets too hot the emulsion will break, so try to time the sauce to be done just before you cook your steaks and whisk occasionally to keep a skin from forming on the top.

Bring your steak to room temp and pat dry. Season with salt and pepper.

Sear in a skillet over medium heat 3-4 minutes per sides adding 2 tablespoons of butter, a crushed clove of garlic, and a few thyme sprigs to the pan after you flip to the second side. Baste the steak with melted butter until you have reached an internal temperature of 125 degrees F. Rest for 10-15 minutes, slice and spoon the béarnaise sauce onto your steak as desired.

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Steak au Poivre

Ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
1 oz Burlap and Barrel Robusta Black Peppercorns
1 tablespoon of salted Ploughgate Butter
½ of a large shallot (minced)
2-3 sprigs of thyme
2-3 cloves of garlic (crushed)
2 tablespoons of cognac
1 tablespoon of Wilder Dijonish Mustard
¾ cups heavy cream
¾ cups chicken or beef broth (homemade preferred)

Toast your spices:

The flavor of the peppercorns is almost as important as that of the beautifully marbled steak in this recipe, so we hope you’ll take the time to carefully toast and crush these peppercorns for optimal flavor. We know you’ll truly appreciate the difference a little extra time takes in this simple recipe.

Preheat your oven to 375F. Remove the thawed steak from the fridge and packaging, moving to a baking sheet with a wire rack. Season with salt and set aside.

In a skillet over medium heat, toast the peppercorns for a few minutes until they just start to smell particularly fragrant. Stir or toss frequently, making sure not to scorch them. Remove from the pan to a mortar and pestle to crush or use a spice grinder pulsed a few times. A pepper grinder is likely to mill these too finely for this recipe and the smaller grinds will burn on your steak during cooking. With your hands or by spreading the peppercorns on a plate, pack the crushed pepper onto one side of the steak to create a crust. Don’t discard what remains of the peppercorns as they’ll be used in the sauce.

Preheat a skillet over medium-high heat and add 3 Tbsp of oil (vegetable or olive oil) until the oil starts to dance and shimmer. Carefully lay your steak pepper-crust side down and cook for 3 minutes until it develops a nice brown crust. Carefully flip over and add the garlic, thyme, and butter to the pan, basting for 1-2 minutes longer to sear the other side. Move the steak back to the wire rack-lined baking sheet, setting aside the skillet with the fat and aromatics. Move the baking sheet to the oven and cook until the internal temperature of the steak reaches at least 125F. Remove from the oven and allow to rest at room temperature 15 minutes prior to slicing.

While the steak cooks and rests, remove the garlic and thyme from the skillet and pour out all but 1 Tbsp of fat. Over medium heat, add shallots and reserved peppercorns and sauté until the shallots are tender and fragrant. Remove the pan from your stove, carefully add the cognac, then return to the heat, reducing until it almost completely evaporated.

Add the stock, scraping with a wooden utensil to release the fond (the delicious, browned bits) from the bottom of the pan. Whisk in heavy cream and simmer until it thickens enough to coat the back of a spoon. Spoon the sauce over the sliced steak alongside pomme frites, imagine you are in a small rural, seaside bistro in Normandy, and enjoy.

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Z26 Steak Sauce

Our take on a classic, very copyright-protected sauce. Feel free to add other spices to your liking, but this is a base to build some serious flavor.

Ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
½ cup of Worcestershire sauce
3 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoons Lambrusco vinegar
1 tablespoon sugar

Stir everything together in a small bowl. Pour into a jar to save in your refrigerator indefinitely.

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Bife à Portuguesa
with triple cooked molho de ajo potatoes and red wine sauce

Ingredients:
2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak
½ cup red wine
½ cup red wine vinegar
¼ cup of sugar
3 toasted bay leaves
1 tablespoon toasted black peppercorns
2 large eggs
2lb Yukon gold potatoes (cut into wedges)
1 tablespoon paprika
½ cup minced garlic
1 mince red chili
¼ cup lemon juice
¾ cup olive oil
3 cloves of garlic whole
Cheesecloth or mesh spice bag

Add the red wine, red wine vinegar, and sugar to a pot. Bring to a boil and drop to simmer. Add the peppercorns and bay leaves to a sachet made from cheesecloth or a mesh spice bag and add to the reducing red wine mixture. Reduce by half, set aside, and remove the sachet.

Add the minced garlic, olive oil, and minced chili in a small sauce pot and heat over medium heat until garlic becomes tender and very fragrant but not browned. Remove from heat and add lemon juice to the mixture when cooled.

Preheat your oven to 400 degrees F. In a large pot, add the potatoes, whole cloves of garlic, 1 toasted fresh bay leaf, and a handful of salt, and cover with water. Bring to a boil and drop to a simmer until tender, 20-25 minutes.

Drain and dry the potatoes on a baking sheet lined with paper towels. Add the potatoes to the mixing bowl with lid (or use a plate) and shake to break the potato surface a little bit. Toss the potatoes in a few spoonfuls of molho de ajo and roast on a baking sheet at 400 degrees F for 25-30 minutes until golden brown. Remove from the oven and season with salt to taste.

Season your steak with salt and pepper. Sear in a skillet over medium heat 3-4 minutes per sides adding 2 tablespoons of butter, a crushed clove of garlic, and a few thyme sprigs to the pan after you flip to the second side. Basting the steak with melted butter until you have reached an internal temperature of 125. Rest for 10-15 minutes before slicing.

In another pan fry 2 sunny side eggs. Serve potato wedges on bottom drizzle with molho de ajo, top with sliced steak, with fried eggs and drizzle red wine sauce on and around the steak and eggs.