Fresh Wagyu Ribeye Steak MS6 [Australian]

Full Blood Wagyu Ribeys Steaks from Robbins Island, Tasmania. 

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.

• Intensely marbled
• Always tender
• A 200-300g portion feeds 1 person

Cattle Information

• 450 days grain finished
• Raised without the use of antibiotics

Storage Information

• Stays 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

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

Origin

Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s.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.