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- Each order contains 1 steak
- Each steak is approximately 14-16 oz
The cousin to the Ribeye, this is a 16 ounce steak, cut from the muscle connecting the rib to the chuck. Our chefs recommend an herb rub with butter and red wine, or a savory marinade, before cooking the steak in the oven, pan-searing, or grilling. Both braising the steak (first searing the meat then cooking it over low heat for several hours) and preparing it in a slow cooker result in deliciously tender beef.
- Dry aged for 28 days
- All Natural, no additives, no preservatives
- Antibiotic and hormone free
_______
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
The cousin to the Ribeye, this is a 16 ounce steak, cut from the muscle connecting the rib to the chuck. Our chefs recommend an herb rub with butter and red wine, or a savory marinade, before cooking the steak in the oven, pan-searing, or grilling. Both braising the steak (first searing the meat then cooking it over low heat for several hours) and preparing it in a slow cooker result in deliciously tender beef.
- Dry aged for 28 days
- All Natural, no additives, no preservatives
- Antibiotic and hormone free
_______
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Double 8 Cattle Company is one of only a handful of farms raising 100% Fullblood Wagyu in the United States. 100% Fullblood Wagyu differ from most Wagyu being raised in the States, which often fall into the categories of Crossbred (F1, F2, F3) or Purebred (F4). The term "American Wagyu" has been adopted as marketing term for Wagyu beef that is Crossbred or Purebred Wagyu.
At Double 8 Cattle Company, we only raise 100% Fullblood Japanese Black Wagyu. Our cattle are direct descendants of Japanese Wagyu with unmixed ancestry. They are certified and registered with the American Wagyu Association, and their DNA can traced to their original ancestors in Japan. Our Wagyu have never been crossbred with other cattle breeds, such as Angus.
Superior to prime. Had to separate the muscles for best results.
We have been a huge fan of regular Beef Chuck Chuck-eye steaks for years. Great flavor, great price and well worth cutting around a bit of fat for the $. We bought both tenderloin filets and chuck-eyes from you and were especially happy with the tenderloins and not quite as happy with the chuck-eye steaks--flavor was wonderful but there was more fat that we had to cut around than a regular chuck-eye. Though we loved the flavor, the better value for the experience for us will be your tenderloins or perhaps your rib-eyes. We'll keep our economy cut from regular angus. Thank you! Love that you guys are raising Wagyu!
More flavorful than Angus, but I was expecting chuck eye center steak tenderness, not chuck roast tenderness. Not sure how I'm going to cook the rest, but I grilled this one to a perfect medium rare. Extraordinary flavor, about the tenderness of a cheap strip steak. For the price it is a great way to try Wagyu.
THIS POOR MAN'S RIBEYE IS WELL WORTH IT. IT EASILY SURPASSES ANYTHING YOU CAN GET AT YOUR LOCAL MARKET. THE PRICE IS EASY ON THE WALLET AND THE STEAK PACKS A TON OF FLAVOR AND TENDERNESS
