Wagyu Ribeye, BMS 6-7, Frozen, 4 x 250g

Introducing Wagyu Ribeye Steaks!

Our Wagyu ribeye, BMS 6-7, is a cut of beef that embodies the pinnacle of marbling, tenderness and flavour. The Beef Marbling Score (BMS) of 6-7 indicates a high level of marbling, which translates into a rich, buttery texture and an intense, beefy flavour that is second to none. These Wagyu steaks melt in your mouth, offering a luxurious experience with every bite. The fat within the marbling renders during cooking, enhancing the juiciness and providing a mouthwatering, velvety finish. The texture is incredibly tender, almost dissolving on the palate, making it a truly indulgent choice for any ribeye steak lover.

The Wagyu Ribeye, BMS 6-7 Cooking Suggestions

• Pan-Searing: Sear each side in a hot, cast-iron skillet to create a beautiful crust, then finish in the oven to your desired doneness.
• Grilling: Cook over medium-high heat on the grill, turning only once to preserve the meat's juices.
• Reverse-Searing: Slow-cook in the oven at a low temperature first, then sear in a hot pan or grill to lock in flavours.
• Sous Vide: Cook the steak in a sous vide bath at a precise temperature, then quickly sear to achieve the perfect crust.

The Wagyu Ribeye, BMS 6-7 Serving Suggestions

• Red Wine: Full-bodied options like Cabernet Sauvignon or a rich Malbec complement the steak's intense flavour.
• Roasted Vegetables: Caramelised root vegetables or sautíed mushrooms enhance the earthy tones of the Wagyu.
• Mashed Potatoes: Creamy, buttery mashed potatoes balance the richness of the ribeye.
• Herb Butter: Top with a dollop of garlic or truffle butter for an extra layer of indulgence.
• Fresh Salad: A light, tangy salad with vinaigrette can provide a refreshing contrast to the steak's richness.

Origin: UK

Weight: 4 x 250g

Qty: 4 steaks

BMS: 6-7

Storage: Keep frozen.

Shelf life: 2 days from thawing if kept refrigerated.

Cooking suggestions: Pan-searing, grilling, reverse-searing or sous vide.

Serving suggestions: Pair with roasted root veggies or sautéed mushrooms and mashed potatoes. Top with a garlic or truffle butter dollop and serve with a fresh salad.