SIGNATURE WAGYU RIBEYE STEAK WITH CULTURED LEMON-PEPPER BUTTER — 28 oz Wagyu boneless ribeyes with Vermont's Ploughgate Creamery butter
Our Wagyu Signature Ribeye Steak with Handcrafted Lemon-Pepper Butter 28 oz Wagyu boneless ribeye with lemon-pepper butter from Vermont's Ploughgate Creamery Akaushi/Angus Wagyu
Our silkiest, well-marbled Signature Wagyu ribeye steak joins forces with the most luxurious European-style cultured butter handmade in Vermont, creating the richest, creamiest, most extraordinary decadent dinner for two!
Open the package, remove the pat of butter and hold it in the refrigerator. Cook the steak to medium rare. At the very end, simply add the butter to melt over the steak just before serving. Spoon all excess butter over the steak.
At 28 oz, this thick-cut of Wagyu allows for cooking to a perfect medium-rare and slicing into beautiful medallions. If there is one thing better than our Signature steaks, it's our steak with Ploughgate Creamery cultured butter — it’s almost too good to be true!
100% antibiotic free
Heritage breeds have more marbling resulting in more tender and juicy meat
Ploughgate Creamery hand-made butter is cultured for a tangier flavor. Ploughgate sources all their dairy from a small Vermont family farm. The end result is a nutty, grassy, sweet butter that is absolutely silky and delicious. Ploughgate Creamery is a one-woman show run by Marisa Mauro who was chosen to become the steward of Bragg Farm by The Vermont Land Trust.
Our famous 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.