Wagyu Ribeye
Wagyu Ribeye
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American Wagyu Ribeye | 16 oz, BMS 8+
Prepare to indulge in a steak experience reserved for the most discerning palates. Our 16 oz Wagyu Ribeye, boasting a BMS of 8 or higher, is a marvel of culinary craftsmanship. Each cut showcases extraordinary marbling, delivering that signature buttery texture and deep umami flavor Wagyu is revered for.
Sourced from elite Wagyu cattle raised with expert care, this ribeye offers a melt-in-your-mouth richness that transforms any meal into an opulent occasion. Whether pan-seared to a golden crust or grilled over open flame, every bite is a celebration of luxury, tenderness, and taste.
This is more than a steak, it’s an experience.
Cooking Tips:
For best results, bring to room temperature and sear at high heat for 2–3 minutes per side. Cook to medium-rare (130–135°F) to allow the marbling to render into sublime flavor. Let rest for 5–10 minutes before slicing.
Pair with: A bold Cabernet Sauvignon or aged Japanese whisky, and serve alongside truffle mashed potatoes or grilled asparagus for a truly indulgent meal.
Key Features:
- Cut Type: Ribeye
- Marbling Score: BMS 8+ | Exceptional richness & tenderness
- Sourcing Region: USA | Raised with elite Wagyu genetics, no added hormones or antibiotics
- Weight: 16 oz | Generous portion for steak connoisseurs
- Recommended Cooking: Pan-sear or grill, best served medium-rare
- Perfect For: Celebratory meals, luxury steak nights, gourmet gifting
If you know how to grill/cook a steak, enjoy and appreciate a good steak, and are willing to spend extra for a special occasion (like a random weekday), I highly recommend.
I’ve grilled five of the top secret ribeyes over charcoal and they’ve all been fabulous. They come frozen so I thawed in fridge on wire rack 48 hours before grilling, seasoning 24 hours before. I’ve done just salt (added pepper after grilling) and a seasoning blend with salt, black pepper, red pepper, onion, garlic, smoked paprika, et al., and both were delicious.
As stated, I used a charcoal grill for all the steaks. Pan searing on cast iron would also be fantastic, and may even be a little better with the ludicrous amount of fat these babies have. Also, if you somehow don’t finish all the steak, it reheats really well: just a couple minutes in a pan till all the fat is rendered.
All the steaks that I received are about 1.25” thick, which is a little thinner than the usual 1.5” you find at the grocery store (usually Roche Bros. for me, living in MA), or the 2” chunkers from Costco.
Are the KC Cattle Co. steaks more expensive than the choice or prime ribeyes you’ll find at your local supermarket? Yes! Are they better in every way? Heck yeah! The only steak I’ve had that was better was some A5 Wagyu at a steak house ($170 before tax/tip for a 6 oz. serving, so about $550-600 for 18 oz.).
Anyway, these are some awesome steaks, and I can’t wait to order again!
Oh, shipping: first order of one steak took about four days, second order of four steaks came in less than 24 hours.
Absolutely delicious! Always enjoy making Wagyu Ribeye for the family. Always great quality cuts and taste.
I ordered two steaks to put on the grill for Veterans Day. I wanted something special for my boyfriend who is a Veteran & dedicates his life to serving others. These were the best steaks we’ve ever had in our life! I’m not sure which grade I chose but they melted in our mouths. I’ve never had steaks this amazing even at the fanciest of steak houses. I’m definitely going to check my order history & purchase more of whatever I bought. KC’s customer service is always phenomenal! So, if I can’t figure out which grade I bought…they’ll be sure to help me find out. Thank you KC Cattle!!
Great steaks with perfect marbling. Will definitely be ordering more.
Bought these for Father’s Day to give to the hubs. Joke was on him. He grilled them to perfection and I also got to share the fruits of his labor.