BONE-IN RIBEYE STEAK, OUR SIGNATURE WAGYU, blending Akaushi marbling with full flavored Angus — Shop by ounce, one bone-in steak
Wagyu Bone-in Ribeye Steak One bone-in steak, thick-cut and frenched Choose your weight from the drop-down menu above Akaushi/Angus Wagyu
Antibiotic and hormone free
Heritage breeds have more marbling resulting in more tender and juicy meat
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. Through a loophole in the Trade Act of 1992, three bulls and eight cows left 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 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 perfect Wagyu steak.