Skip to product information
1 of 1

Chilean Whole Wagyu Ribeye

Regular price
Regular price
Sale price
Tax included.
What is BMS?


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

Chilean Wagyu 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.

Our ideal tips when roasting are to bring the piece of meat to room temperature before cooking, keep the seasoning to oil and Maldon Sea Salt. We recommend you dont put black pepper on until after as it will burn in the heat of the pan and oven, producing a bitter taste. Seal the Beef off in a smoking hot pan, and cook in a preheated oven at 200 for 50 minutes, at which point turn the heat of, wrap tightly in tin foil and leave in the oven for 20 to 30 minutes. The residual heat will continue to gently cook it and also rest it. Slice and serve. 

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


Weekday FREE on orders over £50 (£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 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.