California Wagyu Boneless Ribeye

Details

Produced by a small ranch in Redding, CA who mainly export to Japan, this supreme grade wagyu is marbled to perfection. A rib roast deboned and cut into steaks, the ribeye’s fattier composition offers a softer texture and richer flavor compared to a New York steak. We dry-age ours for a minimum of four weeks for optimal tenderness. This steak does not disappoint.

– Sold as one ribeye steak with an average weight of 16 oz

– California Supreme Grade Wagyu

– Dry-aged minimum 4 weeks

– Boneless

– Single Cut