Steak, Wagyu Ribeye - 9 x 8oz

This isn't another ribeye.

Australian Wagyu, marbled so heavily the fat reads more like frost across the meat than streaks through it. That marbling is the whole story — it melts at a lower temperature than ordinary beef fat, which is why the first bite is buttery and almost silky, and why the flavour keeps going long after the bite is gone.

At 8 oz, the portion is exactly right. Wagyu this rich eats like a much larger steak — the smaller cut is the point, not a compromise.

Salt it. Sear it hot and fast. Serve it. Anything more gets in the way.

Product comes frozen.

Serving Ideas:

Cast Iron, Nothing Else: Screaming hot pan, coarse salt, about two minutes a side. Barely any oil — it renders its own.
Sliced for the Table: Rest it, slice thin against the grain, finish with flaky salt. One steak becomes a starter for four.
The Occasion Dinner: Anniversary, birthday, or the night that just needs to be better than a Tuesday.
Surf & Turf: Alongside garlic butter shrimp or seared scallops.
Restaurant-Style Course: Small portions, big impact — the way a tasting menu would plate it.

Cook to medium-rare and rest 5 minutes. Wagyu is unforgiving of overcooking — the marbling that makes it extraordinary renders out if you push it past medium.

Wagyu of this calibre rarely shows up at wholesale. Grab a couple while we have them.

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