Wagyu Reserve Ribeye
The ribeye is one of the most marbled steaks on the animal, and in Fullblood Wagyu that marbling is the whole point. Wagyu fat melts at a lower temperature than conventional beef fat (about 91°F in a 2024 study comparing breeds), so it renders quickly and bastes the steak from the inside.
How to cook it: pat it dry and salt it well. Sear in a very hot cast-iron pan, dry or in a spoonful of our Wagyu Cooking Tallow, turning every minute or so to build an even crust. Finish thicker steaks over lower heat or in the oven. Medium-rare to medium is where the marbling shows best; past that the fat renders out and you lose what you paid for. Rest five minutes, then slice.
It is rich, so one steak sliced and shared goes further than you might expect.
USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.
Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.
Every pack is individually weighed. Choose your size above.
From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.
What Reserve Means
Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass