New Zealand Grass - Fed Wagyu Ribeye

New Zealand grass-fed Wagyu is unique in the trade because it develops Wagyu-style marbling while being raised entirely on pasture, giving the ribeye a finer fat structure and a cleaner eating profile than grain-finished Wagyu.

Sear over high heat 3–4 minutes per side for medium-rare. A cast iron skillet or very hot grill delivers the best, even crust.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.