DESCRIPTION
A smaller and leaner, yet still flavorful, alternative to the Bone-In Ribeye. Ideal for roasting whole or turning into Ribeye Steaks. It’s very highly marbled—much of the rich, beefy flavor comes from the fat, making this an exceptionally flavorful steak. This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.
SUPPLIER
Margaret River Premium Meat Exports is a vertically integrated Wagyu beef business. We produce premium branded "Margaret River Wagyu Beef" and export it to many countries. Commencing business at Cowaramup in 2003, the company now owns the largest herd of Cross Bred Wagyu in Western Australia, with the aim of becoming a 100% Pure Bred Wagyu herd. We employ a network of farmers throughout the South West who manage the breeding, backgrounding and feeding of the Wagyu cattle.
Note: Actual product may be slightly different from the images.
Instructional Video
*Video Credits: Grilling Network™
