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
100% antibiotic 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. Boasting the huge ribeye flavor built on the beautiful marbling of our Signature Wagyu, but in a smaller single bone format, perfect for 2-4 people depending on the size.
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. 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.
Roast until the beef reaches an internal temperature of 120-125 degrees for medium-rare. Let it rest 15-20 minutes before carving (the temperature will increase to about 130 degrees). If you want to comply with USDA safety standards you should roast it to 145 but it will be closer to medium well. For seasoning, we love to keep it simple and use nothing more than salt, pepper and olive oil.