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  • Ribeye Steak | Wagyu-Angus Cross - Meat N' Bone
  • Ribeye Steak | Wagyu-Angus Cross - Meat N' Bone
  • Ribeye Steak | Wagyu-Angus Cross - Meat N' Bone
  • Ribeye Steak | Wagyu-Angus Cross - Meat N' Bone
  • Ribeye Steak | Wagyu-Angus Cross

    Rated 4.8 out of 5
    Based on 56 reviews
    translation missing: en.products.product.price.regular_price $49.99 13 - 15 Oz
    translation missing: en.products.product.price.sale_price $49.99 translation missing: en.products.product.price.regular_price
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    Description of Ribeye Steak | Wagyu-Angus Cross

     According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak.  because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender. 

    Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. 

    This is a 14 Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ Days to improve tenderness and flavor.

    WHAT MAKES THIS STEAK SPECIAL?

    Our Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA Prime Steak. This is one of the best price / value propositions at Meat N' Bone.

    This steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.

    Recommended Doneness: Medium-Rare, Medium, Medium-Well

    Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

    Suggested Reads on cooking Bone-In Ribeye:

    How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

    Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

     

    The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

    Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

    Source: Australia

     

    average rating 4.8 out of 5
    Based on 56 reviews
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    98% of reviewers would recommend this product to a friend
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    Rated 4 out of 5
    56 Reviews
    Reviewed by Jon D.
    Verified Buyer
    I recommend this product
    Rated 4 out of 5
    Review posted

    Great Steaks

    The steaks were as expected, but a little thinner than I thought they would be.

    If the steaks were thicker, 5 stars for sure

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    Rated 4 out of 5
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    Reviewed by Pete C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    Way better then spending the $ at a steakhouse

    The Wagyu-Angus steak was the best steak I've ever had. Not even the local steakhouses can top this for the same price. Beautiful marbling throughout. I'm going back for more this weekend.

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    Rated 5 out of 5
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    Reviewed by Michael L.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5
    Review posted

    one of the best tasting steaks I've ever had

    cut with a fork, juicy and amazing taste !!!

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    Rated 5 out of 5
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