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
- 450 days grain finished
- Raised without the use of antibiotics
- 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
Rare - 50 celsius
Medium rare - 56 celsius
Medium - 60 celsius
Medium Well - 64 celsius
Well done - 68 celsius
Recommended cooking method
- Quick Pan Sear
- For whole slabs: Roast, sous vide
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.