American Wagyu Ribeye

The Cut

The ribeye is what most people picture when they think about what beef is supposed to be. Ours is what it's supposed to taste like.

Our Wagyu genetics put intramuscular fat through every inch of this cut. When it hits heat, that fat renders through the meat. There's nothing to add. Salt does the rest.

What Makes It Ours

• Wagyu genetics. Florida pasture. Raised by our family since the thirties.
• Pasture-raised, no feedlots
• Pasture-raised with supplemental feed, no antibiotics, no hormones
• Aged several weeks before it reaches you

How to Cook It

Salt it before it goes on. Cast iron or two-zone grill. Medium-high heat, three to four minutes per side. Wagyu fat melts faster than conventional beef. Pull it at 130°F before you think it's ready. Rest five minutes. That's it.