American Wagyu Reserve Boneless Ribeye Roast is a premium beef cut featuring exceptional marbling from cattle bred by crossing Japanese Wagyu with American Black Angus. This roast is sourced from the coveted rib region, offering an extravagantly tender texture and rich, beefy flavor profile. The high intramuscular fat content creates a buttery aroma and melt-in-your-mouth experience unique to Wagyu beef.

American Wagyu typically achieves a Beef Marbling Score (BMS) of 4-8 on the Japanese grading scale, significantly exceeding USDA Prime standards. The ribeye contains both the fine-grained center eye and the prized cap section, separated by a layer of kernel fat that bastes the meat during cooking. This roast is sold by the pound, allowing you to select the exact size needed for your gathering.

For best results, thaw completely and bring to room temperature before cooking. Season liberally with salt and pepper, optionally the night before to develop a flavorful crust. Roast at 350°F to an internal temperature of 125-130°F for medium-rare, then rest for 20-30 minutes before slicing. Plan for approximately 8 ounces per serving.