Wagyu Rib Eye

Wagyu Rib Eye steaks with marbling are available and served in many restaurants around the United States. The cattle are from Australia and are of the same renowned Japanese breeds. They are grown on the open range for almost 18 months, and for 360 days, the cattle are given a special grain mixture from Japan that ensures the steak's remarkable softness. The steak received an MS 5 (1–9+ rating), indicating that it was a top-shelf cut.

When you take a brief look at the steak, you'll notice the massive amounts of milky intramuscular fat that network across it. This will result in a rich, creamy flavor with a fantastic butter-knife grain that thaws in your tongue while cooking. Wagyu Rib Eyes can be sliced into various sizes by hand. Steaks range in size from 8 to 14 ounces. Grilling on a grill pan rather than an open flame is recommended since the excess fat marbling on the meat will melt on the grill and produce explosions or flare-ups.

The Wagyu Rib Eye marbling appears to last forever, setting the stage for a vibrant, full-bodied flavor. The steak is unlike any other, and it is prepared with true meat expertise in mind. Like light wine harvesting, the heavenly taste is a result of the cattle's nutrition, lineage, and harvesting season; all are focused on putting uniqueness in every animal collected. These steaks are consistently high-quality-flavor with a richness that is ideal for a low-cholesterol and well-balanced diet, and they grade much above the UDA Prime Standards. These Wagyu cattle aren't given any extra hormones or antibiotics, and they spend their entire lives grazing happily in lush, sunny fields.

The Wagyu ribeye weighs 8 ounces and costs $144. ’You know the meat is going to be good – indeed, Wagyu is a highlight on the menu,’ says Wolfgang Puck's baby. The beef is so soft that a knife isn't needed to cut it through, thus it's certain to sell in a restaurant. Regular New York strip steaks are available at some restaurants and are just as popular.

Price for 8-Oz serving- $144