Australian Wagyu Beef Boneless Ribeye Steak
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In Stock
- Breed: Purebred F4 Black Tajima (Min. 93.75%) and Black Angus;
- Highest scores of 9+ BMS
- Single source from Darling Downs, Queensland, Australia
- On pasture for 12 months, then grain finished for 400 days
- Feed is all white grains, mostly barley and wheat
- No added hormones ever
- No antibiotics
- Halal certified
Whatever you do, never overcook this Wagyu beef. Keep it rare, or you lose too much of the precious fat.
Before cooking, allow the steak to come to room temperature, causing the fine network of fat to warm up. You will be searing it for such a short time that some of the fat might still be cold if you do not take this step.
Cooking
Heat a cast-iron skillet or grill to the highest possible level. The hottest you have ever heated a skillet would be almost hot enough. Season the steak simply with salt and pepper, in order to allow the extraordinary flavor to shine. Sear the Wagyu for a very short time on each side.
Let it rest a moment (it’s still virtually raw inside, so not too long).
You could also char the exterior of the beef with a torch, leaving the inside rare.
Many chefs cut Wagyu into carpaccio and serve it raw. For the beef to be cut wafer-thin requires that it must be very cold before you slice it. Chefs often freeze it for a short time to ensure the desired carpaccio thinness.
Storing
Store the steak in the freezer. If you are not serving the entire ribeye steak at one dinner and want to store some of it, you must vacuum seal – oxidation is the enemy of fat – and then freeze the steak. Because there is so much fat, Wagyu will freeze nicely and be ready for another special occasion.
Australia’s famous Darling Downs, Queensland region, is one of the preeminent ranching regions in the country. Its pristine rolling pastures, winding creeks, and fields of crops make it an idyllic environment to raise cattle.
The finest Wagyu breeders in Australia were brought together to select cattle with elite marbling traits, creating a purebred Wagyu program that epitomizes excellence. These cattle trace their bloodlines back to the original Japanese Wagyu stock, consisting of a minimum of 93.75% Black Tajima crossed with Black Angus.
The cattle are pasture-raised and grass-fed for 12 months, then slowly introduced to a three-tier grain-finish of non-GMO white grains, vegetable-based proteins, and cereal-based roughage for a minimum of 400 days. Superior genetics and a regimented feeding program allow these cattle to reach the highest value on the Australian marbling scale with a BMS of 9 or greater.
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