The Ribeye comes from the rib section and is one of the most prized steaks. Combined with excellent marbling and flavour, this steak will often have a loin and cap muscle section.
Our Australian Full Blood Producers have spent years developing programs to deliver the optimal Wagyu beef experience. Only cattle whose heritage can be 100% traced back to original Japanese Wagyu bloodlines can be considered Full Blood Wagyu. This means they have not been crossbred with other cattle, such as Angus or Holstein.
This provides greater consistency in meat quality and marbling and is something only the most dedicated producers pursue.
They are free of hormones and antibiotics.
This product is Chilled.
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!)