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. 

Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. 

This is a 14 Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ Days to improve tenderness and flavor.

WHAT MAKES THIS STEAK SPECIAL?

Our Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. So in a nutshell, the expectation is an upgrade of a good USDA Prime Steak. This is one of the best price / value propositions at Meat N' Bone.

This steak comes from an award winning Australian Wagyu program. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Source: Australia