Ribeye

The most marbled cut on the cow. The cut that shows off Wagyu best. We cut every Ribeye in our USDA facility — no factory-cut, no resold pre-portioned steaks.

The Grade Spectrum

A5 Japanese (BMS 8–12), Australian Wagyu Gold and Silver Label, USDA Prime, and grass-fed.

Frequently Asked Questions

What is the difference between a ribeye and a tomahawk?

They are the same cut. A tomahawk is a bone-in ribeye with the entire rib bone left long and frenched, which makes it dramatically larger and heavier. A cowboy ribeye is the same idea with a shorter bone. The eating experience is identical; the presentation is not.

Why is the ribeye the most marbled steak?

The ribeye comes from the rib primal, a section the animal uses relatively little. Low muscle activity plus high intramuscular fat deposition in that region produces the dense marbling ribeye is known for. It also contains two distinct muscles — the longissimus (eye) and the spinalis (cap) — with the cap being the most marbled part of the entire animal.

How thick should a ribeye be cut?

For Wagyu, 1 to 1.25 inches is ideal. Thicker steaks make it hard to render the intramuscular fat before overcooking the exterior. For Japanese A5, thinner is often better — many people prefer a 0.5-inch cut served in small portions.

What is the best way to cook a Wagyu ribeye?

High heat, short sear. For Australian Wagyu, 2 to 3 minutes per side to medium-rare. For Japanese A5, 45 to 60 seconds per side with no added oil. Salt after searing, rest 5 minutes, slice against the grain.

Can a ribeye be cut into small portions?

Not easily. A ribeye contains two muscles running in different directions, which puts a practical floor around 11 to 12 ounces per steak. For smaller portions, NY Strip cuts down to 3 to 4 ounces cleanly.

Read the full Wagyu cooking guide →