The Ribeye comes from the rib section and is one of the most prized steaks. Combined with great marbling and flavor this steak will often have both a loin muscle and cap muscle section.
Only cattle whose heritage can be 100% traced back to original Japanese Wagyu bloodlines can be considered Full Blood Wagyu. This means that they have not not been cross bred with any other cattle such as Angus or Holstein. Our Australian Full Blood Producers have spent years developing their programs to deliver the optimal Wagyu beef experience.
This provides a greater level of consistency in meat quality and marbling and is something only the most dedicated producers pursue.
They are free of hormones and antibiotics.
Looking for some ideas or need some tips? We will be compiling a list of recipes and cooking tips for inspiration to help ease your way in the kitchen. (Including some from Hong Kong’s top chefs!)