The Australian Ribeye represents the perfect marriage of tradition and innovation — premium-quality beef raised in Australia’s pristine pastures, finished with precision to achieve world-renowned marbling and taste. Available in two indulgent variations — Bone-In Ribeye ($48.99/lb) and Boneless Wagyu Ribeye ($54.99/lb) — this cut delivers an extraordinary balance of tenderness, juiciness, and buttery richness.
Each steak is hand-cut from cattle raised under strict welfare and feeding standards, ensuring consistent marbling and depth of flavor. The Bone-In Ribeye offers a bold, primal taste with added juiciness from the marrow, while the Wagyu Boneless variation melts in your mouth, embodying the delicate marbling and velvety finish Wagyu beef is famous for.
Product Details
Origin: Australia
Grade: MBS 6–8 (Marble Score)
Cut Options: Bone-In ($48.99/lb) | Boneless Wagyu ($54.99/lb)
Condition: Fresh, never frozen
Average Weight: 1–1.5 lbs per steak
Storage: Keep refrigerated at 32–38°F; consume within 3–5 days
Flavor Profile
Texture: Silky, tender, and rich in marbling.
Taste: Buttery, nutty, and intensely savory.
Marbling: Intricate and abundant, ensuring each bite delivers unmatched juiciness.
Culinary Uses
Grill: Best seared over high heat to render marbling and develop a flavorful crust.
Pan-Seared: Finish with butter, thyme, and garlic for steakhouse perfection.
Oven Roast: Ideal for large cuts or family-style dining.
Luxury Pairing: Serve with foie gras, truffle butter, or caviar for an unforgettable experience.
Pairing Suggestions
Condiments: Truffle salt, herb compound butter, or wasabi-infused soy glaze.
Wine: Full-bodied reds such as Shiraz, Malbec, or Cabernet Sauvignon.
Nutritional Benefits
Per 6 oz serving (approximate):
Calories: 470 | Protein: 40g | Fat: 34g | Iron: 2.8mg | Zinc: 5mg
A source of high-quality protein, healthy monounsaturated fats, and essential minerals.
Sustainability & Sourcing
Our Australian Wagyu and Ribeye cuts come from farms renowned for ethical breeding and sustainable grazing. Cattle are pasture-raised and grain-finished, ensuring consistent marbling while maintaining environmental responsibility.
Frequently Asked Questions (FAQ)
Q: What’s the difference between the Bone-In and Boneless Wagyu Ribeye?
A: The Bone-In cut has deeper flavor and juiciness, while the Boneless Wagyu offers a softer, more refined texture and buttery richness.
Q: What does the MBS rating mean?
A: MBS (Marble Beef Score) indicates marbling quality; a score of 6–8 reflects premium Wagyu-level intramuscular fat.
Q: Is it suitable for grilling?
A: Absolutely — both versions are ideal for high-heat grilling or searing to medium-rare perfection.
Q: Is this real Wagyu beef?
A: Yes — the Boneless Ribeye comes from crossbred Wagyu cattle raised in Australia for authentic marbling and flavor.
Q: How should I store and serve it?
A: Keep refrigerated until ready to cook; allow it to reach room temperature before searing to ensure even cooking.
The Australian Ribeye – Bone-In & Boneless Wagyu is a masterpiece of modern beef craftsmanship — the perfect harmony of flavor, texture, and elegance. Whether bold and rustic or smooth and refined, it’s a cut that defines gourmet excellence.
