ST000200-1
$72.50
- Each order contains 1 steak
- Available in 16+oz and 14+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 |
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.
The most expensive steaks I’ve had, but also the best tasting and most tender I’ve ever had.
Tastes just like Japanese wagyu. Too much fat on the piece I received or would be a 5. June at Double 8 addressed my issue accordingly. Will definitely order and recommend to others again.
This bone-in ribeye was the best ribeye I have ever eaten. I grilled it to an internal temperature of 130 degrees using my PK 360 with the Grill Grates. The results were amazing. The steak was very tender and had a rich, beefy flavor. This was my first order from Double 8 Cattle and I will definitely order from them in the near future.
The steak I received was beautifully marbled. When it was at room temp, the fat already started softening like butter.