You may know that Wagyu cattle are famed for yielding up exquisite steaks with lacelike marbling. And we all love a steak.
But there are other cuts deserving of attention. Like this ribeye roast.
It’s got several bones, and we all agree that meat cooked on the bone tastes best. With fat in all the right places, tenderness and distinctive beefiness, you can indulge your inner caveman in a civilized manner.
Simply roast in the oven while keeping the center rare for a palate-pleasing experience.
After allowing the roast to rest (a vital step in the cooking process), slice between the bones for brontosaurus-size ribeye steaks (there, you get your steak, too).
Impressive? Yes. And so big, you’ll want to share. You'll need to.
Just the facts
- From authentic Wagyu stock
- No antibiotics or hormones, ever
- No animal by-products
- 3 rib roast is 8 lbs average
- 4 rib roast is 10 lbs average
- Graded by third-party auditor using Japanese BMS scoring system
- Ships in an uncooked state; frozen items may thaw in transit
- Product of USA
Among chefs, D’Artagnan Wagyu beef is recognized for its high quality. We start with the best breed of cattle and work with conscientious ranchers to bring superior Wagyu beef to market. Centuries of breeding, decades of ranching experience, and our commitment to excellence all come together in this marbled, delicately-textured richly-flavored beef.
The Wagyu cattle are an extraordinary breed, native to Japan, where they developed in isolation with a unique genetic propensity to high marbling. Feeding programs encourage the cattle to put on fat in all the right places, and the Japanese have evolved special regimens for their cattle.
At D’Artagnan, we work with ranchers who raise Wagyu cattle in Texas, where the cattleman is still king. East meets west with Texas ranching know-how and the influence of Japanese feeding techniques. The emphasis of the programs is humane treatment and low-stress environment for the cattle throughout their lives.
The cattle begin on pasture land and are then introduced to a gradual feeding system, with seven different feed variations, which include grain and corn, free-choice minerals, and fresh water. And, like their Japanese cousins, a strictly-followed diet rotation is the secret to the development of its characteristic marbling, delicate texture and superb flavor. No antibiotics, hormones or animal by-products are ever used, and they are fully monitored at every stage of their growth. The cattle are raised to an age of 30-36 months.
The resulting delicate and rich Wagyu beef is graded Prime 90% of the time, and then is graded according to the Japanese Beef Marbling Standards (BMS) system, which scores the amount of marbling in the meat, ranking beef from 1 to 12. Scores from 8 and up indicate levels of abundant marbling, and the top of the BMS scale (12) would be mean that the fat marbling was extremely abundant. The Japanese further rank beef on overall quality from 1 to 5 (being excellent), which takes into account the marbling, yield, color and texture as well as fat quality.
For best results, we recommend cooking the Wagyu roast rare to medium rare; overcooking can melt the marbling of this delicate meat and cause it to become tough and chewy. The old adage “fat is flavor” certainly applies to Wagyu beef.