Sanchoku Wagyu Rib Eye MB6-7 from 1.2kg
From the finest Japanese bloodlines, the cattle are born and raised on pristine natural pastures before commencing a customised feeding program. This dedication creates true melt-in-your-mouth wagyu beef with outstanding tenderness, superior marbling and fabulous flavour.
Inspiration: Have your steak ready at room temperature (remove from the fridge 1-2 hrs beforehand). Be sure to get your pan super hot when searing so you develop a golden and caramelised crust. Put in a preheated oven of 180°C and cook to your preferred done-ness. Aim for the core temperature range to be between 52°C to 57°C for rare to medium rare. Invest in a quality meat thermometer to make sure you cook this rockstar cut just right.
Provenance: From the finest Japanese bloodlines. Cattle are a minimum 50% Wagyu genetics crossed with other outstanding breeds, mostly Angus.
Original: $122.00
-65%$122.00
$42.70More Images
Sanchoku Wagyu Rib Eye MB6-7 from 1.2kg
From the finest Japanese bloodlines, the cattle are born and raised on pristine natural pastures before commencing a customised feeding program. This dedication creates true melt-in-your-mouth wagyu beef with outstanding tenderness, superior marbling and fabulous flavour.
Inspiration: Have your steak ready at room temperature (remove from the fridge 1-2 hrs beforehand). Be sure to get your pan super hot when searing so you develop a golden and caramelised crust. Put in a preheated oven of 180°C and cook to your preferred done-ness. Aim for the core temperature range to be between 52°C to 57°C for rare to medium rare. Invest in a quality meat thermometer to make sure you cook this rockstar cut just right.
Provenance: From the finest Japanese bloodlines. Cattle are a minimum 50% Wagyu genetics crossed with other outstanding breeds, mostly Angus.
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Description
From the finest Japanese bloodlines, the cattle are born and raised on pristine natural pastures before commencing a customised feeding program. This dedication creates true melt-in-your-mouth wagyu beef with outstanding tenderness, superior marbling and fabulous flavour.
Inspiration: Have your steak ready at room temperature (remove from the fridge 1-2 hrs beforehand). Be sure to get your pan super hot when searing so you develop a golden and caramelised crust. Put in a preheated oven of 180°C and cook to your preferred done-ness. Aim for the core temperature range to be between 52°C to 57°C for rare to medium rare. Invest in a quality meat thermometer to make sure you cook this rockstar cut just right.
Provenance: From the finest Japanese bloodlines. Cattle are a minimum 50% Wagyu genetics crossed with other outstanding breeds, mostly Angus.
