Akaushi Wagyu Boneless Ribeye Steak

The signature marbling of the Akaushi Ribeye means every bite is consistently juicy, buttery, and melts in your mouth. This Signature Line has savory earthy notes of mushroom and olive. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat. The Wagyu ribeye boasts a big, rich taste with a long, delicious finish and tangy, aged flavor. Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor’s breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.

Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!

MORE DETAILS

This package includes 1 Boneless Ribeye Steak

• Each Boneless Ribeye Steak measures 12″ × 5″ × 2″ and weighs approx. 14-16 oz.

INSTRUCTIONS / STORAGE

• Heritage Foods ships Monday-Thursday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping.

• Meat ships frozen with ice packs, may thaw in transit.
• Upon arrival, store meat in the freezer for up to 6 months or in the refrigerator for up to 7 days.

To Serve

• Take the meat out of the refrigerator an hour before cooking.
• Season liberally with salt and pepper on all sides.
• Preheat a heavy-bottomed pan over medium-high heat until just about smoking.
• Add a tablespoon of oil to the pan and sear the steak for 5-7 minutes on one side then flip and sear for another 4-6 minutes depending on its exact thickness and your preferred finished internal temperature. For an exceptionally delicious finish, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary for the final 3-5 minutes of cooking. Baste the steak with the butter, herbs, and garlic using a spoon.
• Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare).
• Let rest for 3-5 minutes before carving.
• Enjoy!

Ingredients

• Boneless Ribeye Steak – Wagyu Beef