If a regular beef Tenderloin is traditionally the most prized cut of beef you can get, our Wagyu Tenderloin is the superstar of the meat This succulent cut is exactly what you need to make a meal memorable. Our Wagyu Prime Rib Roast comes bone-in, so you can cook whole or portion into ribs. Known as “export ribs”, bone-in Wagyu prime rib roast is also called bone-in ribeye. No matter what you call it, we can all agree that this large, beefy piece of meat is flavorful and impressive.
Just like any ribeye cut, it’s full of bold and robust beefy flavor. You can choose to roast it whole and portion at the table, or cut into steaks for cooking individually. Like all Wagyu, the buttery flavor is unmistakable, giving this Prime Rib roast extra points for succulence and mouthwatering tenderness. Juicy and delicious, riddled with that prized intramuscular fat that makes Wagyu so coveted by foodies.
We source our Wagyu beef from Australia. The Wagyu cattle is raised first on mother’s milk, then free grazing on the pristine, nutrient-rich open pastures of Australia, finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.
Grilling advice: the superb, extra juicy fat marbling on Wagyu beef will melt over the grill, so watch out for flare-ups.
Cutting details: you have the option of choosing the thickness of your steaks: 1 inch, 1.5 inches, 2 inches, 2.5 inches, and 3 inches. Please note that not all steaks will be exactly the same size, and some steaks will be cut a bit thicker or a bit thinner, but we’ll try to keep it as close to what you requested as is possible. If there are any trimmings left over after the cutting process, of course those will be included as well.
We source our Wagyu beef from Australia. The Wagyu cattle is raised first on mother’s milk, then free grazing on the open pastures of Australia, finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.