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  • Ribeye Steak | BMS 8-9 | Wagyu - Meat N' Bone
  • Australian Wagyu Ribeye BMS 8-9
  • All about ribeye steak
  • ribeye cooking guide
    meat labelling standards

    Ribeye Steak | BMS 8-9 | Wagyu

    Translation missing: en.products.product.price.regular_price $69.99 13 - 15 Oz
    Translation missing: en.products.product.price.sale_price $69.99 Translation missing: en.products.product.price.regular_price
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    ribeye cooking guide
    meat labelling standards

    Description of Ribeye Steak | BMS 8-9 | Wagyu

    Learn about how we label beef- and Beef Grading Standards.

    Indulge in the epitome of culinary excellence with our Premium Wagyu Ribeye Steak graded BMS 8-9. This exquisite cut, known for its intense marbling, delivers a sublime, buttery texture and a flavor that is simply unmatched. Each steak is sourced from the finest Wagyu, ensuring a luxurious and memorable dining experience. Elevate your meals with the rich, sumptuous taste of our Wagyu Ribeye Steak, a cut that stands in a league of its own. 

    This is an Australian Wagyu Ribeye Steak BMS 8-9. It is as close as you can get to Wagyu A5 without paying an exorbitant price. This award-winning Australian BMS9 steak is the best steak we have been able to source out of Australia. These steaks have been positioned in the market as a luxury item as a result of their world-class genetics. Our Australian Wagyu has won multiple awards including the Gold Medal for Branded Beef at the 2019 Queensland Food and Wine Show.

    Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers. 

    ABOUT THE RIBEYE


    A Ribeye is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. It's highly cherished 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.

    The price of a Ribeye steak often reflects its marbling grade. Higher marbling scores, like BMS 8-9, indicate more intramuscular fat, which significantly enhances flavor, tenderness, and juiciness. Consequently, Ribeyes with superior marbling are priced higher due to the exceptional culinary experience they offer. Investing in a high-marble Ribeye ensures a gourmet steak experience, while opting for a lower marbling grade may save money at the expense of that premium taste and texture. Thus, with Ribeye, you indeed pay for what you get in terms of marbling.

     

    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 BMS 8-9 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 and pepper.
    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 BMS 8-9 Ribeye!

     

     

     

     

     

     

     

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