California Wagyu Boneless Ribeye
Supreme Grade
$55.00
10 in stock
Detail
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 14 oz
– California Supreme Grade Wagyu
– Dry-aged minimum 4 weeks
– Boneless
– Single Cut
HOW TO PREPARE? Cooking instructions here
Chef’s Pairings
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