What is a Wagyu-Angus Cross Ribeye Steak?

It's a premium ribeye cut from cattle bred with both Wagyu and Angus genetics, offering superior marbling, tenderness, and flavor—an upgrade over standard USDA Prime steaks. This steak combines the exceptional marbling and buttery richness of Wagyu with the robust, beefy flavor of Angus.

How is this steak best cooked?

Recommended methods include grilling, pan-searing, or broiling with just kosher salt and cracked black pepper. Medium-rare to medium-well doneness brings out its best qualities. The steak cooks beautifully on the grill, in a pan, or under the broiler.

What makes this steak special compared to other ribeyes?

The cross-breeding of Wagyu and Angus delivers a unique balance of buttery marbling and classic beef flavor, aged for 14+ days for extra tenderness. This is one of the best price/value propositions at Meat N Bone.

Where is the beef sourced from?

This steak comes from an award-winning Australian Wagyu program, selected for quality and consistency. Meat N Bone does not sell a lot of Australian beef, so the fact they like this product speaks for itself.

What do customers say about this steak?

Reviews highlight its exceptional tenderness, juicy texture, and rich flavor—many say it surpasses restaurant steaks and requires minimal seasoning. The steak has a 4.9 out of 5 star rating from 94 verified customer reviews.

What is the weight and portion size?

This is a 14 oz Wagyu-Angus cross breed steak, with portions ranging from 13-15 oz. It's a generous portion that's ideal for one person or can be shared.

How long has this steak been aged?

This product has been aged for 14+ days to improve tenderness and flavor. The extended aging process develops deeper flavor and enhances the meat's natural tenderness.

What is the marbling score?

This ribeye has a BMS 6+ marbling score, indicating excellent marbling distribution. The Ribeye is a determinant factor in how a cow grades, with graders evaluating the amount and distribution of marbling in the ribeye muscle.

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Ribeye Steak | Wagyu-Angus Cross

4.9

Rated 4.9 out of 5 stars

95 Reviews

$59.99 USD

Sold out

13 - 15 Oz

Quantity

DESCRIPTION

The Wagyu-Angus Ribeye is a boneless ribeye from Wagyu and Angus crossbred cattle, selected from award-winning farm programs for marbling (BMS), pedigree and consistent quality. It's a richly marbled steak in our Wagyu-Angus program: buttery and tender like Wagyu, with the deep, beefy flavor Angus is known for. Aged 14+ days for added tenderness and depth.

Why This Wagyu-Angus Ribeye Stands Out

The ribeye is cut from the rib section, a muscle that does little work, so it stays naturally tender. It also carries more intramuscular fat than any other steak on the steer, which is why marbling graders evaluate the ribeye muscle when scoring a carcass. In a Wagyu-Angus cross, that marbling is finer and more evenly distributed, so the fat melts into the meat as it cooks.

Ribeye Steak | Wagyu-Angus Cross

Our Wagyu-Angus Program

We source our Wagyu-Angus from select award-winning farm programs in Australia and the United States. Every program earns its place on three criteria:

Marbling (BMS): Every steak grades BMS 5+ on the Beef Marbling Score, the 1–12 scale used to measure intramuscular fat in Wagyu beef.
Pedigree: Cattle are crossbred from Wagyu and Angus genetics, and we choose partner programs based on the strength and traceability of their breeding.
Quality: Every lot is evaluated by our team before it reaches the case. If it doesn't meet our standard, it doesn't carry our name.

How to Cook a Wagyu-Angus Ribeye

Season generously with kosher salt and cracked black pepper, then sear over high heat on a grill, in a cast-iron pan with a butter baste, or under the broiler. Rest 5–8 minutes before slicing.

Recommended doneness: Medium-rare to medium. The higher fat content renders best with a little more heat than a lean cut.

Target internal temperature: 130–135°F for medium-rare, 135–145°F for medium.

Frequently Asked Questions

What is a Wagyu-Angus cross ribeye?

It's a ribeye from cattle bred by crossing Wagyu and Angus. The result combines Wagyu's fine, abundant marbling with Angus's robust beef flavor and structure.

What does BMS mean?

BMS stands for Beef Marbling Score, a 1–12 scale measuring the amount and distribution of intramuscular fat. Higher scores mean more marbling, tenderness and richness. Our Wagyu-Angus ribeye grades BMS 5+.

How is Wagyu-Angus different from USDA Prime?

USDA Prime is a grade that any breed can earn. Wagyu-Angus is defined by its genetics, which predispose the beef to finer, more even marbling. Wagyu-Angus is also scored on the more detailed BMS scale.

How is Wagyu-Angus different from A5 Japanese Wagyu?

A5 Japanese Wagyu is purebred and extremely rich, best enjoyed in small portions. Wagyu-Angus is meant to be eaten as a full steak, offering a balance of marbling and beefy flavor.

How does Meat N' Bone choose its Wagyu-Angus farms?

We partner with award-winning farm programs in Australia and the United States, chosen for their genetics and consistency. Every lot must meet the same standard before it reaches our case: BMS 5+ marbling, strong Wagyu-Angus pedigree, and our team's own quality review. Whichever program it comes from, the steak meets the same bar.

Aging: 14+ days
Sourcing: Award-winning Australian & U.S. Wagyu-Angus programs
Note: May arrive frozen. Thaw in the refrigerator for 24 hours before cooking.

Ribeye Steak | Wagyu-Angus Cross