Ribeye Boneless American Wagyu 14 oz

Maximum marbling, maximum payoff—this is ribeye taken to its richest form.
Cut from the rib section, this 1.5” thick ribeye is built around intense intramuscular fat—the key to its signature richness. Sourced from American Wagyu (crossbred Wagyu × Angus cattle raised in the U.S.), it delivers higher marbling and more consistent fat distribution than conventional beef. Each steak is wet-aged a minimum of 27 days, allowing enzymes to tenderize the muscle and deepen flavor, resulting in a more refined, steakhouse-level eating experience.

Flavor: deep, beef-forward with a pronounced buttery finish
Texture: ultra-juicy, tender, with a soft, almost velvety bite
Cooking: renders aggressively, self-basting, builds a rich, even crust

Perfect for when you want to impress—or treat yourself to a true steakhouse-level cut at home.