BLACK TRUFFLE STANDING RIBEYE ROAST

Black Truffle and Gouda Bone-In Standing Ribeye Roast
One bone-in roast
Akaushi/Angus Wagyu

Choose your preferred weight from the drop down menu above.

Our friends at Tempesta Artisans have taken our Signature Standing Ribeye Roast to the next level. Our Wagyu beef is butterflied, rolled with fresh black truffles and a touch of aged gouda, and then tied up with butcher's twine, making our top selling centerpiece even more over the top!

Our Heritage Wagyu roasts 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
  

Ingredients:
Beef, black truffle paste (Italian summer truffle (tuber aaestivum vitt 50%), olive oil, salt, flavor), garlic, fresh black truffles, aged Gouda cheese (pasteurized cow’s milk, salt, starter culture, rennet, annatto), black pepper, sea salt.

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!

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.

How to Prepare

Roasts:

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

2. Preheat your oven to 275℉.

3. Place the beef in a roasting pan lined with a rack and cook at 275℉ checking every 15 minutes until the roast reaches 15 degrees less than your desired internal temperature (120-125℉ for rare, 130-135℉ for medium-rare).

4. Increase the oven temperature to 450℉ and cook for the final 15-20 minutes in order to brown the exterior of the roast. Remove the roast from the oven once it reaches your desired internal temperature (120-125℉ for rare, 130-135℉ for medium-rare). The internal temperature will continue to rise slightly after leaving the oven.

5. Let rest for 10-15 minutes before carving. Once sliced, season with finishing salt and serve.

Steaks:

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

2. Preheat your oven to 275℉.

3. Place the beef in a roasting pan lined with a rack and cook at 275℉ checking every 15 minutes until the roast reaches 15 degrees less than your desired internal temperature (120-125℉ for rare, 130-135℉ for medium-rare).

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 3-5 minutes on each side in order to brown the exterior. 

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 slicing, then season with finishing salt and serve.