- Each steak is approximately 16 ounces
- Dry aged for 14 days
- Wet aged for 21 - 56 days
- All Natural, no additives, no preservatives
- Antibiotic and hormone free
- Ships frozen
- Shipping Policy
Highly marbled and often considered the best steak by Wagyu beef connoisseurs, the Fullblood Wagyu bone-in ribeye is cut from the rib section. The bone allows the meat to be more insulated than a boneless ribeye, which ultimately affects protein denaturation. The meat directly around the bone is more tender because of this. Robust flavor, tenderness, and juiciness are a few of the ribeye steak’s signature qualities. Cooked in a skillet or over direct heat on the grill, the Fullblood Wagyu ribeye steak is the definition of delicious!