Australian Wagyu Ribeye Green - 45 Day Dry Aged

• ORIGIN: Australia
• SCORE: BMS 4/5 (GREEN LABEL)
• F4 PUREBRED (75%+ Japanese Wagyu genetics)
• Halal Certified
• DRY AGED 45 DAYS (in-house)
• 1.5" THICK CUTS

The Ribeye goes in the chamber. Same 45-day program that produced our dry-aged NY Strip, now run on the cut most people reach for first. Forty-five days in our climate-controlled chamber concentrates the beef flavor, builds a clean nutty finish, and adds the dark, funky-in-a-good-way depth that only dry aging unlocks — layered over the Ribeye's natural marbling and that rich spinalis cap.

We chose 45 days on purpose. High-marbling Wagyu doesn't need the 60+ days lean steer beef requires, and the shorter window keeps the buttery character intact instead of trading all of it for funk.

Cut to a generous 1.5" thickness — the depth that lets you build a hard crust while holding a full medium-rare center.

A note from Josh: the dry-aged Strip was the experiment. This is the follow-up. Ribeye loses more in the chamber than Strip does — more surface area, more cap — so there's less of it at the end and it costs more to make. Worth it? Same answer as last time: try one and tell me.

Click here to learn more about marble scores.

Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

All sales are final.