American Wagyu Rib Lifter

Detail

Also known as a blade steak, the rib lifter is the tender cap on top of the ribeye. With rich flavor and tenderness, this makes for an excellent roast that cooks relatively quickly. (approx. searing + 3 min at 350 F). Our American Wagyu is produced by family farms throughout the US and of supreme grade. It is hormone-free, antibiotic-free, and raised on a 100% vegetarian diet. The cattle is grass-fed then grain-finished for a minimum 400 days to ensure proper marbling. We then dry-age the beef for a minimum of four weeks for optimal tenderness.

– Sold as one rib lifter with average total weight of 3 lbs

– Rolled and tied with butchers twine

– Reserve Grade American Wagyu

– Dry-aged minimum 4 weeks

– Boneless