Ribeye Steak | Wagyu BMS 8-9

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.

With marbling score from 8 to 9, this 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

F1 Japanese Wagyu: Kokusan-Gyu

Japanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the dining experience to new heights. This is as close to A5 beef as you can get while retaining that beefy flavor of "western" style steaks.

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 this steak, 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.

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 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.

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.