Japanese Wagyu Beef Ribeye
Japanese Wagyu Beef Ribeye is by far one of the most delicious pieces of meat you can cut a steak from. With the eye of fat running through the middle of the muscle, when cooked the delicious umami flavour is released and bastes the steak. US Grain Fed Beef has been fed for 100 days on Grain, it is this that produces a very tender and juicy piece of meat, with beautiful intramuscular fat. The stunning flecks of fat marbled throughout is what ensures the meat will not be dry out too quickly during cooking or get tough and chewy. It is intricately marbled with tender juicy meat and high-quality fat that literally melts in your mouth. This unique texture if just a part of Wagyu’s appeal. With an umami flavour, it is exquisitely rich because the meat overflows with amino acids and unsaturated fats. The unrivalled combination of texture, taste and aroma makes Japanese Wagyu the worlds finest beef.
Japanese Wagyu Ribeye is a prized cut with fine texture and impeccably uniformed marbling through the muscle. It offers a decadent, rich and buttery flavour that produces a juicy and tender piece of meat after cooking. Once you cut through to see the velvet red meat beneath and enjoy the sweet juiciness that captivates your senses, it really is heaven on a plate.
Our professional tips on how to cook a Ribeye are, bring the steak to room temperature 10 minutes before cooking. Liberally season the steak with Maldon Sea Salt and a little oil. Heat a heavy-based pan, cook the steak on either side for 2 minutes or until the eye of fat is starting to melt and turned a beautiful golden brown colour, and the meat is forming a stunning dark crust to it. After, remove from the heat and let rest for 10 minutes.