Premium boneless ribeye steak from American Wagyu cattle, a crossbreed of Japanese Wagyu and American Black Angus. This cut features exceptional marbling throughout the meat, creating an intensely flavorful and tender eating experience. The ribeye contains the highly prized center eye muscle and the coveted cap of ribeye, separated by a rich layer of intramuscular fat that liquifies during cooking to create a buttery, juicy texture.

American Wagyu Reserve ribeye offers significantly more marbling than USDA Prime beef, with marbling scores typically ranging from BMS 6 to 8 on the 12-point Beef Marbling Score scale. The abundant intramuscular fat produces a distinctive buttery aroma and rich beef flavor characteristic of American Wagyu.

Best cooked medium-rare to medium (120-149°F internal temperature) to allow the marbling to properly render and distribute throughout the steak. Recommended cooking methods include pan-searing in cast iron, grilling over medium-high heat, reverse sear technique, or sous vide followed by a final sear. Season simply with salt and pepper to experience the full buttery flavors of the Wagyu beef. Let rest for 5 minutes after cooking to allow juices to redistribute.