Australian Wagyu Ribeye Steak MS6

Full Blood Wagyu Ribeye Steaks from Robbins Island, Tasmania. 

Origin: Fourth generation cattle farmers John, Keith, Alex, and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990s. During the iconic seasonal musters, bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Situated on the north western tip of Tasmania, the island has a temperate climate, clean air, and a pristine coastal environment.

• Intensely Marbled
• Always Tender
• A 200-300g portion feeds 1 person
• Raised without the use of Anti-biotics
• Stay Fresh in the Chiller for at least 3 days from the delivery date
• If not consumed within 3 days, please keep in the freezer
• Individually vacuum packed for easy storage
• Delivered via refrigerated truck

Wagyu Ribeye Steak is derived from the loin set of a cattle, a suspending muscle found at the upper top section of the animal. Unlike cuts found in the thoracic and pelvic limb with abundant connective tissues. The suspended loin section is not a muscle of locomotion, resulting in a much tender piece of steak.

Doneness guide: 

Rare 50 celsius, Medium rare 56 celsius, Medium 60 celsius, Medium Well 64 celsius, Well done 68 celsius

Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: Roast, sous vide.