Boneless Ribeye | F1 Japanese Wagyu

Learn about how we label beef and Beef Grading Standards

Ribeye is highly sought after due to its rich marbling and tender meat. The marbling, fat interspersed with the muscle, enhances flavor and tenderness.

The marbling of the Ribeye defines the BMS score and even the grading of the whole cow. So this is the cut of the steer where you will see the LARGEST difference between BMS scores.

F1 Japanese Wagyu

Japanese F1 cattle stand as a testament to the artistry and science of cattle breeding, blending the best of two worlds to create an unparalleled gastronomic experience. Picture succulent marbling reminiscent of A5 Miyazaki-Gyu beef, seamlessly fused with the robustness and resilience of Holstein lineage. This deliberate fusion, known as the "Japanese F1" hybrid, isn't just about creating exceptional beef—it's about crafting a culinary masterpiece. With marbling scores typically ranging between 8 and 9, Japanese F1 beef boasts a luxurious texture and flavor profile that captivates the senses.

Japanese vs. American Cross

In Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with unwavering dedication, ensuring that each succulent bite maintains the essence of true Wagyu heritage. This meticulous preservation translates into a consistency of quality and flavor that elevates Japanese Wagyu beef to a league of its own.

In contrast, American Wagyu production may tread a path of greater genetic variability, risking the dilution of those cherished Wagyu characteristics. While American producers undoubtedly strive for top-tier beef, the meticulous attention to genetic purity synonymous with Japanese practices sets Japanese F1 cattle apart as the pinnacle of perfection.

More Than Just Beef

Ultimately, Japanese F1 cattle offer more than just beef—they offer an experience. A symphony of flavor, texture, and aroma awaits those who savor the fruits of this meticulous breeding. As the global demand for premium beef continues to soar, embracing the Japanese F1 hybrid isn't just a choice; it's an invitation to indulge in the epitome of culinary excellence. Join the ranks of discerning connoisseurs and elevate your dining experience with Japanese F1 beef—a journey of flavor unlike any other.

How To Cook The Perfect Ribeye Steak Video Tutorial & Written instructions

Best Cooked: Rare, Medium-Rare, Medium, Medium-Well

You can also just follow these 8 steps, and note that one of steps is "enjoy!"

1. Thaw Properly: If frozen, thaw your Ribeye in the fridge for 24-48 hours.
2. Room Temperature: Allow the steak to reach room temperature for about 30-60 minutes before cooking.
3. Seasoning: Season generously with salt.
4. High Heat: Preheat your skillet or grill to high heat.
5. Cooking: Sear the steak for about 2-3 minutes on each side for a medium-rare finish.
6. Resting: Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute.
7. Slicing: Slice against the grain for tender bites.
8. Enjoy: Savor the luxurious taste of your F1 Japanese Wagyu Ribeye!

This item MIGHT be delivered frozen.