WAGYU RIBEYE STEAK SAMPLER, Five Steaks Total, 4.5-5lb
Ribeye Steak Sampler Five steaks total, 4.5-5lb
Two 14-16oz Boneless Ribeye Steaks, Akaushi/Angus Wagyu Two 12oz Boneless Ribeye Steaks, Pure Akaushi One 24-26oz 30 Day Dry-Aged Bone-in Ribeye, Akaushi/Angus Wagyu
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
For those who revere the ribeye above all other cuts of beef, this package will be an epiphany of flavor to rival any other gastronomic treat. All of the steaks are marbled with the complexity and depth of a renaissance painting, and deliver full-bodied, complex, and exquisite flavor in each supremely textured bite, but each breed boasts its own distinct flavor profile. Featuring Pure Akaushi and our heralded Akaushi/Angus Wagyu breeds, this package is an education in great taste. Tasting them side-by-side is the best way to understand the differences — there is no better lesson in flavor than this package!
Akaushi/Angus Wagyu Ribeye Steaks 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 escorted by armed guards in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.
Pure Akaushi Ribeye Steaks This beef grades three levels above prime! These steaks are as tender as butter with silky specks of fat in every bite. 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. So, what makes this beef so healthy? It has a high ratio of Monounsaturated fat, Oleic Acid, and Conjugated Linoleic acid, all the elements that help to fight LDL, the bad kind of cholesterol.
30 Day Dry-Aged Wagyu Ribeye Steak, Bone-in Our steaks are aged at Paradise Locker Meats, where Mario and Lou learned the art of curing over decades, and we are very proud to present these show-stopping ribeyes.