Skip to product information
1 of 1

Wagyu Chilean Beef Whole Ribeye | ±3.2kg

Regular price
£352.00
Regular price
Sale price
£352.00
Tax included.
BMS
Weight
What is BMS?
  • WAGYU EXPERT

  • FRESH

Product Description
  • Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • ±3.2kg; £128.13/kg
  • Halal
  • Fresh

Chilean Wagyu Beef Ribeye

Wagyu 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. Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Being renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour. The marbling found in our Ribeye is second to none, proving to be the centrepiece.  

Containing one piece of meat, the Ribeye can be cut into roasting joints or steaks. It is found under the front end of the backbone and is used mainly for support. With more fat than its other half, the Striploin, it is juicier and much richer in flavour. The ribbons of intra-muscular fat running through these thick fillets melt gently in your mouth, providing a truly unique dining experience for everyone gathered around the table. The 8-9 BMS marbling on our Wagyu Ribeye gives the meat an extra luxuriously smooth, buttery texture and a rich flavour. If youre looking to experience a taste sensation, of exceptional beauty and quality 8-9 BMS Wagyu beef is a perfect choice.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.

Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Chilean whole wagyu beef ribeye

  • CHILE

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.