Boneless Ribeye | F1 Japanese Wagyu

Learn about how we label beef and Beef Grading Standards

Ribeye is highly sought after due to its rich marbling and tender meat. The marbling, fat interspersed with the muscle, enhances flavor and tenderness.

The marbling of the Ribeye defines the BMS score and even the grading of the whole cow. So this is the cut of the steer where you will see the LARGEST difference between BMS scores.

F1 Japanese Wagyu: Kokusan-Gyu

Japanese F1 cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid, known as "Japanese F1," delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the dining experience to new heights.

The term Kokusan-Gyu (国産牛) translates directly to "domestically produced beef" in Japanese and signifies a commitment to the finest standards of Japanese agriculture. While Kokusan-Gyu is not exclusive to Wagyu, it encompasses all beef raised in Japan, ensuring a level of quality that reflects the country’s stringent regulations and dedication to sustainable, ethical farming practices. What sets Kokusan-Gyu apart is its guarantee of traceability, with every step of production—from breeding and feeding to processing—meticulously managed within Japan’s borders.

In the case of Japanese F1 cattle, this commitment to quality is evident in the meticulous breeding process that combines Japanese Black Wagyu with Holstein cows. By blending these two lineages, F1 beef delivers a unique culinary experience. Imagine the exquisite, buttery marbling of A5 Miyazaki-Gyu—a hallmark of purebred Wagyu—paired with the robust texture and adaptability of Holstein cattle. This fusion creates an extraordinary balance of luxurious mouthfeel and savory depth, offering a harmonious combination that caters to a wide range of palates.

With marbling scores typically ranging from 8 to 9, Japanese F1 beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it also brings added versatility, boasting a slightly firmer texture and a deeper beefy flavor that shines in both traditional Japanese preparations, such as yakiniku, sukiyaki, and shabu-shabu, as well as Western-style steaks and roasts.

Choosing Kokusan-Gyu F1 beef isn’t just about enjoying premium beef—it’s about experiencing a product deeply rooted in Japanese culture and craftsmanship. Kokusan-Gyu reflects Japan’s dedication to excellence, where every bite tells a story of careful breeding, superior feed, and meticulous care. For those seeking the best of both worlds—the opulence of Wagyu and the approachability of premium beef—F1 Kokusan-Gyu offers an unforgettable culinary journey.

Japanese vs. American Cross

In Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with unwavering dedication, ensuring that each succulent bite maintains the essence of true Wagyu heritage. This meticulous preservation translates into a consistency of quality and flavor that elevates Japanese Wagyu beef to a league of its own.

In contrast, American Wagyu production may tread a path of greater genetic variability, risking the dilution of those cherished Wagyu characteristics. While American producers undoubtedly strive for top-tier beef, the meticulous attention to genetic purity synonymous with Japanese practices sets Japanese F1 cattle apart as the pinnacle of perfection.

More Than Just Beef

Ultimately, Japanese F1 cattle offer more than just beef—they offer an experience. A symphony of flavor, texture, and aroma awaits those who savor the fruits of this meticulous breeding. As the global demand for premium beef continues to soar, embracing the Japanese F1 hybrid isn't just a choice; it's an invitation to indulge in the epitome of culinary excellence. Join the ranks of discerning connoisseurs and elevate your dining experience with Japanese F1 beef—a journey of flavor unlike any other.

How To Cook The Perfect Ribeye Steak Video Tutorial & Written instructions

Best Cooked: Rare, Medium-Rare, Medium, Medium-Well

You can also just follow these 8 steps, and note that one of steps is "enjoy!"

1. Thaw Properly: If frozen, thaw your Ribeye in the fridge for 24-48 hours.
2. Room Temperature: Allow the steak to reach room temperature for about 30-60 minutes before cooking.
3. Seasoning: Season generously with salt.
4. High Heat: Preheat your skillet or grill to high heat.
5. Cooking: Sear the steak for about 2-3 minutes on each side for a medium-rare finish.
6. Resting: Let the steak rest for 5-10 minutes before slicing to allow juices to redistribute.
7. Slicing: Slice against the grain for tender bites.
8. Enjoy: Savor the luxurious taste of your F1 Japanese Wagyu Ribeye!

This item MIGHT be delivered frozen.