Ribeye

The Ribeye is the most marbled cut on the cow, and the cut that shows off Wagyu best. Every Ribeye in this collection is hand-portioned in our USDA-approved facility — no factory-cut steaks, no resold pre-portioned product.

Grades Available

We carry Ribeye across the full grading spectrum: A5 Japanese Wagyu (BMS 8–12), Australian Wagyu Gold and Silver Label, USDA Prime, and grass-fed. Each grade is suited to different cooking methods and budgets.

Cooking Tips

Higher-marbled Ribeyes (A5, Gold Label) benefit from a quick high-heat sear and short cook time. Less-marbled Ribeyes (Prime, grass-fed) can handle reverse-searing or longer cooking. See our Wagyu cooking guide.