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ST000200
$83.00
- Each order contains 1 steak
- Each steak is approx. 16-18 oz
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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.
Recommended Internal Cooking Temps:
| Rare | 120°-125° |
| Medium Rare | 130°-135° |
| Medium | 140°-145° |
| Medium Well | 150°-155° |
| Well Done | 160° and above |
_______
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.
Recommended Internal Cooking Temps:
| Rare | 120°-125° |
| Medium Rare | 130°-135° |
| Medium | 140°-145° |
| Medium Well | 150°-155° |
| Well Done | 160° and above |
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.
Best steak I have even eaten
The best beef I've eaten in my life, thank you very much.
Very disappointed in the Wagyu Ribeye. I would have given it a 5 star for flavor, the flavor was outstanding but my major disappointment was the amount of fat that was on and on the outsides of the steak. It was almost like trimming a brisket. Also it had a good amount of gristle which was disappointing but again the flavor was outstanding.
This is my first purchase of Wagyu steaks. I love the ribeye cut so I took the plunge and bought two of the bone in ribeyes. I put them in the sous vide for 1 1/2 hours at 134F, I then seared them in a cast iron pan with butter. OMG! These are melt in your mouth tender! I was thinking this would be my only purchase, but I think I will be buying more in the future.
I cooked the Ribeye Bone-in steaks on a Weber gas grill using indirect heat and a Weber meat thermometer. Total cooking time about 15 minutes. They came out perfect between rare and med rare. The texture and taste is a little different than prime beef but oh so wonderful.
