Australian Wagyu (Kobe) Ribeye Steak
Australian Wagyu (Kobe) Ribeye Steak
Australian Wagyu (Kobe) Ribeye Steak
Australian Wagyu (Kobe) Ribeye Steak

Australian Wagyu (Kobe) Ribeye Steak

Regular price $36.00

Select Pieces
"Your favourite cut of steak just got better.”

If ribeye really is the “king of steaks,” then our Australian wagyu ribeye steak is the emperor. There’s a reason you find ribeye wherever fine steaks are sold, served, or prepared: few other cuts of meat are quite as tender, flavourful, and downright pretty. Australian wagyu takes those signature characteristics to the next level. The marbling. The flavor. What a tremendous eating experience!

Goes Great With...

A stunning view and a glass of dry red wine. Really! We encourage you to keep this experience simple and elegant, because eating our Australian wagyu ribeye really is experiential.

Our Preferred Preparation 

We recommend that you sear this beautiful wagyu ribeye on a pan on high heat, 3-4 minutes each side. Don’t be afraid to season wagyu with good salt and fresh cracked pepper so you achieve that mouth watering outer crust.

  • Australian wagyu beef (MB Grade 7-9)
  • Halal approved
  • Hormone Free
How It Ships

Our australian wagyu ribeye steak is cut to order, then immediately vacuum sealed at its freshest, before being sent directly to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.

Probably the best steak you’ve ever had! Wagyu beef comes from one of four breeds of cattle originally used in agriculture across Japan: Kuroge (Japanese Black); Nihon Tankaku (Japanese Short Horn); Mukaku (Japanese Polled); and Akage (Japanese Brown). Because of how these animals are worked and treated in Japan, their meat is particularly fatty, giving it that signature marbling that makes a cut of high-quality wagyu immediately recognizable. Also, just like any beef, wagyu comes in many different cuts, from striploin and ribeye, to tenderloin.

We select our Japanese wagyu from Miyazaki, Kagoshima, and Okinawa.

Before cooking Wagyu, let it rest and reach room temperature. Season only lightly. And no need for any cooking oil! The fat from the steak will be all that you need.

Wagyu is a breed of cattle originally from Japan, though you can now find Wagyu breed cattle around the world. Wagyu ships to Canada and the rest of the world under the names of the regions in which it is raised and slaughtered, such as Kobe, Miyazaki, Kagoshima, and Okinawa. It’s kind of like wine that way (champagne gets its names for the grapes grown and bottled in the Champagne region of France).

On the Grill

Cook on the grill using a skillet to avoid direct flame. Wagyu contains so much fat, a direct flame can result in excessive flames creating unwanted burn.

Using a Broiler

You can certainly broil your wagyu to perfection, with a couple caveats. With your broiler on high, sear your seasoned wagyu for 3-5 minutes on each side, only make sure the steak is a far enough distance from the flame to prevent flare-ups (common with wagyu because it’s such a fatty cut).

In a Pan

Pat dry, lightly season using salt and pepper, and sear on a high-heat cast iron skillet about 3-4 minutes each side. Again, you’re looking for the fat to render and form a flavorful crust, which shouldn’t be hard to do with these extra-marbled cuts.


Wagyu ships to Canada and the rest of the world under the names of the regions in which it is raised and slaughtered, such as Kobe, Mishima, and Sanda. Like any other beef, wagyu comes in different cuts, such as striploin, ribeye, and tenderloin. There is purebred and non-purebred wagyu. The Japanese wagyu we by is exclusively purebred, while our Australian wagru is not.

Look, we stand by all the steaks we bring through our butcher shop. But there’s no denying that wagyu beef is special, especially the original Japanese variety. As such, we do believe that wagyu should be treated for the top-notch cut of meat that it is.

We prefer to keep it simple and pan fry wagyu beef with just a little bit of seasoning for that perfect sear.

Yes, it really is. We buy our A5 Japanese wagyu from farmers in regions such as Miyazaki, Kagoshima, and Okinawa. We also sell other varieties of Australian wagyu (also very, very good).

Wouldn’t that be nice! Now, we’re hardly fact checkers, but from what we know having worked in butchery for this long, the “massaging” part of wagyu is a bit of an exaggeration. Why? Simply because we don’t know a single cattle farmer with enough spare time to go around massaging cattle. However, the care and attention these cattle receive is next level.