Rated 5.0 / 5 based on 4 customer ratings

97.19 USD

<p>Savor the exceptional marbling and intense flavor of our Margaret River Wagyu Ribeye. This steak delivers a melt-in-your-mouth experience with every bite, combining the richness of Wagyu with a remarkable tenderness. Raised on a local grain diet, this cut is naturally healthier, offering lower cholesterol and a deep, savory taste.</p>

Boneless Ribeye Steak

5.0

(4)

Member Price:

$97.19

Non-Member Price:

$97.19

Mishima Reserve

Midwest & Southwest USA

Frigorifico Pando Grass Fed Beef

Uruguay

Frigorifico Pando Farms

Uruguay

Royal Ranch Farms

Royal City, WA

Little Belt Cattle Co.

Martinsdale, MT

The best beef from Down Under. Rich, buttery, and full of flavor. Learn more →

Savor the exceptional marbling and intense flavor of our Margaret River Wagyu Ribeye. This steak delivers a melt-in-your-mouth experience with every bite, combining the richness of Wagyu with a remarkable tenderness. Raised on a local grain diet, this cut is naturally healthier, offering lower cholesterol and a deep, savory taste.

Cooking Instructions

Cooking methods: Grill, Broil, Pan-Sear
Wine pairings: Cabernet Sauvignon, Syrah, Pinot Noir

Ribeye is a rich and beefy cut that is best cooked over high heat. The easiest way to cook ribeye is on the grill, but you can also cook it in a pan or in the oven. The most important thing to remember when cooking ribeye is to use high heat so that the outside of the steak cooks quickly while the inside remains juicy and tender. Season with salt and pepper. Then use a stainless steel, carbon steel or cast iron pan with a light oil on high heat to quickly sear each side for approximately 1 to 2 minutes. Then transfer the entire pan into a pre-heated 350 F oven for 7 to 10 minutes for a perfect medium rare. After coming out of the oven, do not poke, cut or slice the steak until it has rested for at least 5 minutes so the juices have time to redistribute.

Flavor Profile

Ribeye is a steakhouse classic for good reason: it's incredibly tender and juicy, with a robust beefy flavor that really shines through. It's perfect for a hearty steak dinner, with a mouthfeel that's both silky and substantial. Ribeye is why steak knives we're invented. For an equally great cut with a more even texture, try a New York.

Chef's Serving Suggestions

When it comes to pairing sauces and sides with Ribeye, the sky's the limit! With its rich and beefy flavor, this cut pairs well with almost any side or sauce. Some of our favorites include roasted garlic mashed potatoes, creamy mac and cheese, and rich gravy. For herbs, we love using fresh rosemary, thyme, or parsley. These herbs add a delicious and fragrant flavor to the meat that is perfect for enhancing its natural flavors.

Margaret River Wagyu

Southwestern Australia

Discover the luxury of Margaret River Wagyu, raised on the pristine coast of southwestern Australia. Known for its rich flavor and exquisite marbling, this award-winning Wagyu is highly sought after in Michelin-starred restaurants like Bresca. Now, for the first time, it’s available to U.S. consumers. Experience the rare luxury of this exceptional beef in the comfort of your own home.

Why Margaret River?

Margaret River Wagyu is a premium Australian Wagyu, produced in the lush landscapes of Western Australia’s southwest. Raised in the Margaret River region, this Wagyu benefits from the pristine environment, nutrient-rich pastures, and specialized feeding practices that result in world-renowned beef.

Superior Eating Experience

Margaret River Wagyu offers a rich and complex flavor profile. The high levels of marbling melt in your mouth, providing a unique depth of flavor that distinguishes it from other Wagyu varieties.

Flavor Profile: Rich, buttery, and juicy with a delicate texture.
Michelin-Star Appeal: Served in award-winning restaurants globally.

Understanding Marbling and BMS Grading

Margaret River Wagyu, graded by the AUS-MEAT system, aligns closely with the Japanese BMS scale but caters to local standards. Margaret River Wagyu consistently scores between 7-9, reflecting its top-tier quality.

How to Cook Australian Wagyu

Thaw your wagyu in the refrigerator for 48 hours or on the counter for 2-3 hours. Preheat your pan to 425°F until smoking hot. Season the meat 45 minutes before cooking. Flip the wagyu once a golden crust forms, about 2-3 minutes per side. Rest for 5 minutes after cooking. Slice against the grain and serve.

Global Recognition and Awards

Honored as the 2024 Crossbred Champion at the Wagyu Branded Beef Competition, this acclaimed Wagyu is celebrated for its exceptional quality. Its award-winning profile has garnered attention in top restaurants around the world.

Breeding and Raising

Bred from the renowned Tajima bloodlines, these cattle thrive on the pristine pastures of Western Australia's Margaret River region before transitioning to a specialized grain diet. This meticulous process, spanning over 300 days, enhances marbling and ensures unmatched quality.