SINGLE BONE RIBEYE ROAST, Our Signature Wagyu — A single chop from the Standing Rib Roast, blending Akaushi marbling with full flavored Angus
Single Bone Ribeye Roast Akaushi/Angus Wagyu Choose your weight from the drop down menu above
Antibiotic and hormone free
Heritage breeds have more marbling resulting in more tender and juicy meat
This is a single chop of our most popular centerpiece, the Standing Ribeye Roast.
Florence Fabricant of the The New York Times writes,"... a gorgeous block of rib-eye with only a single, massive bone from Heritage Foods can serve four, or two with leftovers. The lush, tender beef raised in Texas is a cross between Akaushi, a Japanese Wagyu breed, and American Angus."
"Let it sit at room temperature for two hours, place it bone-side down in a cast-iron skillet or roasting pan and sear it at 475 degrees for 15 minutes, then reduce the heat to 350 degrees until the internal temperature reaches 120 degrees F. (It might take less time than you expect.) Let it rest out of the oven, tented with foil, for 20 minutes before carving. It will creep up to about 130 degrees for medium-rare."
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 steak that is juicy and tender, a genuine testament to the difference that comes with well-raised animals.