TWO RIBEYE/TWO STRIPS, Four 14-16oz Steaks — Wagyu

• Humanely raised
• 100% antibiotic free
• Heritage breeds have more marbling resulting in more tender and juicy meat

Cut from the standing rib roast, our Wagyu ribeye steaks are exceptionally tender, with ribbons of marbling throughout — one of the most spectacular ribeyes on the market today. Our Wagyu strip is dense, firm, and leaner than our other steaks. This steakhouse classic represents the apex of toothsome beef — perfect on the grill, pan-seared, or au poivre.

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.

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.