This 12lb boneless whole ribeye is a testament to premium quality, offering the exceptional richness of Wagyu beef paired with the clean, earthy flavors of grass-fed production. Raised in New Zealand's pristine environment and aged for over 40 days, this ribeye is a culinary masterpiece, boasting unmatched tenderness, complex flavors, and a buttery, melt-in-your-mouth texture.
Key Features
- Grass-Fed Excellence: The cattle graze on lush pastures, resulting in a natural, earthy flavor profile.
- Wagyu Marbling: Renowned for its intricate marbling, this cut delivers unparalleled juiciness and richness.
- 40+ Days Aging: The aging process intensifies the beef’s flavor, creating deep, nutty, and savory notes while enhancing tenderness.
- Versatility: Ideal for roasting, slicing into steaks, or showcasing in gourmet presentations.
Best Ways to Prepare
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Ribeye Roast
- Season with coarse sea salt, cracked black pepper, and garlic powder.
- Roast at 250°F (120°C) until an internal temperature of 125°F (52°C) for medium-rare. Finish with a high-heat sear for a flavorful crust. Rest before carving.
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Thick-Cut Ribeye Steaks
- Portion into 1-2 inch thick steaks.
- Use a cast-iron skillet or grill to sear over high heat for 3-4 minutes per side, then finish in a 400°F (200°C) oven to the desired doneness.
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Sous Vide Perfection
- Seal steaks with garlic, thyme, and butter. Sous vide at 130°F (54°C) for 2-3 hours. Sear briefly in a hot pan to create a crispy crust.
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Decadent Steak Tartare
- Use the highest quality portion of the ribeye. Dice finely and mix with Dijon mustard, capers, shallots, and egg yolk. Serve chilled with crostini.
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Korean-Style Bulgogi
- Slice thinly against the grain and marinate in soy sauce, sesame oil, garlic, and sugar. Cook quickly in a hot skillet or grill for a flavorful twist.
Pairing Suggestions
- Bold red wines like Cabernet Sauvignon or Malbec.
- Accompaniments such as creamy mashed potatoes, truffle butter, or roasted seasonal vegetables enhance the experience.
