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Description of Ribeye Steak | Intoku Vintage Akaushi Beef
This is one of the best dry aged Ribeyes out there, coming in at a BMS 8-9 marbling score–the king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. 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.
These are Full Blood Wagyu cows, meaning that their ancestry is entirely from Wagyu cattle without any crossbreeding. These specific cows, often referred to as "vaca vieja," are mature animals requiring a remarkable 12 years before reaching their prime, a timeframe that leads to the exquisite flavors present in a Vintage steak. Their lineage traces back to two distinguished Japanese champions, namely Rueshaw and Dai-Ju 10 Mitsumaru. Their age and lineage give them a fine marbling that creates juicy, flavorful, and tender beef that will transport your cooking to another level.
These cattle undergo a 30-day dry-aging process within their own carcasses, an intricate process which allows you to retain that flavor of vaca vieja, but makes it REALLY tender. On top of that you have a bit of that dry aged flavor that we all love so much.
So you get a cool mix of three cultures: Japanese (Breed), American (feed), Spanish (Vaca Vieja). Expect a steak with good marbling, lots of flavor although a bit more chewy than what you would expect.
If you have read ourblogthen you know that the word "Wagyu" translates to "Japanese Cow" ("Wa" means Japanese and "gyu" means cow). So, Wagyu does not really mean a lot as a term. That said the term groups up the four top cattle breeds in Japan:
Wagyu: Kuroge Washu (Japanese Black)
Mukaku Washu (Japanese Polled)
Akage Washu (Japanese Brown)
Nihon Tankaku Washu (Japanese Shorthorn).
Typically most Wagyu beef comes from Tajima Kuroge Wagyu, at least most of the Wagyu we sell does. Which is one of the reasons we like this INTOKU product as it allows us to try a different type of Wagyu: Akaushi (Japanese Brown) which is typically from the prefecture of Kumamoto.
THE INTOKU WAY
INTOKU is at the forefront of a culinary revolution, seeking to unlock the full potential of the exquisite flavor profile of the Wagyu Akaushi Full Blood breed. Through a meticulous selection process, INTOKU identifies only the most exceptional phenotypes and genotypes, and implements a continuous improvement program that encompasses all aspects of raising and feeding the cows.
The result is a wide range of nuanced flavors, achieved through a careful combination of both dry and wet aging processes. By elevating the meat industry to new heights of excellence, INTOKU is setting a new standard for the art and science of gourmet cuisine.
Intoku is a multi-cultural experience, borrowing aspects from three distinct cultures: Japan (Breed), Europe (Aging Method), America (Production).
Meat N’ Bone is the exclusive online distributor for INTOKU products.