Ribeye Steak | Wagyu-Angus Cross F1 Each cut is vacuum-sealed and

Each cut is vacuum-sealed and expertly hand-cut by our skilled butchers to preserve its quality and ensure perfection

If you are sharing a roast

explore our Wagyu Packer Brisket (BMS 7+)

Best-In-Class: The ribeye is the primary cut used to determine the quality grade of the entire carcass

Ribeye Steak | Wagyu-Angus Cross F1 Each cut is vacuum-sealed andAccording to the National Cattlemen's Beef Association, the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. Since this area of the cow gets little exercise, the muscle isn't used much and the meat is nice and tender. Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3 A5). Graders evaluate the amount and