35 Days Dry Aged | Australian Wagyu

Australian Wagyu Ribeye I MS 6-7
$160.99 USD $125.99 USD
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Origin: Australia
Weight: 14-15oz or 19-20oz
MS: 6-7
Quantity: 1 steak

 

🍽️ Dive into a world of culinary luxury with our 35 Days Dry Aged Australian Wagyu Ribeye. This isn't just another steak; it's an experience waiting to unfold on your plate. A product that has journeyed through time, mastered by artisan expertise, to offer you a symphony of flavors that's beyond extraordinary.

 

🕰️ Over a span of 35 days, our ribeye undergoes a transformation in a delicately controlled environment. Here, the magic of nature works hand in hand with human precision. The natural enzymes dance their way through, softening the muscle fibers and amplifying the meat's inherent taste.

 

🥩 And when you take that first bite? A cascade of umami richness floods your taste buds, with a velvety, butter-like texture that can only be credited to the intricate marbling unique to our Australian Wagyu beef. It's a taste that beckons memories of lavish dining, but also introduces you to flavors you've never imagined.

 

This cut is from the rib section of the cow, ensuring that rich flavor and tenderness are at its core. Ribeye is renowned for its well-distributed fat marbling, making it one of the juiciest and most desirable cuts. Whether you're thinking of grilling, pan-searing, or even slow roasting, this cut stands out in its adaptability, always promising a meal that's memorable.

 

So, why wait? Dive into an epicurean journey and let this Australian Wagyu Ribeye redefine your steak standards. After all, isn't it time you treated yourself to the best? 🍷🥂🍴

 



Australian Wagyu

Ribeye I MS 6-7

Cooking Tip:

Sous Vide with a sear finish is our favorite, most predictable method for cooking non-Japanese steak. If you don't have one, however, we also love Reverse Sear, Cast-Iron with a butter baste or grilled. You may notice we left smoking off here. It is our personal opinion that a high-end steak should be flavorful in and of itself, and we find that smokers add a lot of external flavor to a steak that doesn't need it. If you choose to smoke it, we simply recommend a neutral wood that won't overpower the flavor you paid for in the meat.

Pairs well with...

  • Full-Bodied wine such as a Shiraz or Bourdeaux
  • Japanese Whisky
  • Martinis
  • Old-Fashioned
  • Club Soda with Lime