BONE-IN STANDING RIBEYE ROAST, Our Signature Wagyu — Our most popular centerpiece, blending Akaushi marbling with full flavored Angus
Bone-In Standing Ribeye Roast Akaushi/Angus Wagyu Choose your weight above from the drop down menu
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
This is the most popular centerpiece in our collection — a full-sized, bone-in show-stopping steak spectacular, boasting the huge ribeye flavor built on the beautiful marbling of our Signature Wagyu. Serve as a full roast or cut into impressive bone-in ribeye steaks.
"A gorgeous block of rib-eye ... the lush, tender beef raised in Texas is a cross between Akaushi, a Japanese Wagyu breed, and American Angus." — The New York Times
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.
For a perfect medium rare, cook to an internal temperature of 145 degrees – although most of the chefs in our restaurant network recommend taking Heritage meats out of the oven about ten degrees lower as they will continue to cook while resting. For seasoning, we love to keep it simple and use nothing more than salt, pepper and olive oil.