Robbin Island Full Blood Wagyu MB9+ Ribeye 10 oz
A5+ Japanese Wagyu | Barley-Fed | 10 ounces | MB 10-12+
Top of the line Wagyu Ribeye infused with robust flavor and tenderness — featuring marbling you have to see (and taste) to believe
- Referred to as the king of steaks, the Ribeye is perfectly suited to both casual and upscale get-togethers. One of the most beloved cuts by food lovers — a true reigning celebrity of the current steak landscape. The Ribeye perfectly balances taste, texture, and marbling in a thick cut to satisfy the most discerning taste buds.
- Graded the highest quality steak score MB9+, certifying it as the most premium steak available. This is comparable to a Japanese Wagyu A5 — without paying an exorbitant price. Call us biased, but we prefer the Tasmanian version - a taste that can only come from a peaceful life on a lush, pristine island paradise.
- Full-blood Tajima Wagyu cattle raised by the Hammond family on Robbins Island
- Experience ultimate world-class luxury as a result of their impeccable genetics, sustainable farming practices, and a pristine environment.
- Our Australian Wagyu has won multiple awards including the Gold Medals for Australian Wagyu Award for Branded Beef in 2020 and 2021. The best of the best.
- Bold, rich, beefy and potently robust flavoring thanks to generous muscle and fat content — all while maintaining a tender texture
- Exquisite and beautiful marbling — the most marbled cut available
- During cooking, the rich marbling slowly melts and renders, perfectly and naturally basting the meat for utmost tenderness, juiciness, and taste.
- Richly complex and balanced because it is comprised of a collection of 4 different muscles connected by tender fat
- Hand trimmed to retain the ideal amount of exterior fat
- Contains the rib cap, also referred to as the Spinalis Dorsi, which is renowned for its desirable extreme flavor and tenderness — by far the most delicate part of the Ribeye available.
- Tasmanian Ribeye is renowned for its uniquely delicious flavor, born of the cleanest air and pristine free range grass-fed farming practices.
- 10 ounce cut
A 4 ounce cut of Ribeye contains a whopping 22 grams of protein and zero carbs. All while also providing calcium, iron, and potassium.
Also Known As
• Beauty Steak
• Sarket Steak
• Scotch fillet
• Whiskey fillet
• Entrecot (in France)
• Ojo de Bife (in Argentina)
• Rostbraten (in Austria)
• Best grilled or pan-seared using a hot surface.
• Such a naturally flavorful cut that simple salt and pepper seasoning will suffice for a delicious dish
• Make sure steaks are completely thawed before cooking
• Allow steaks to sit 30-40 minutes to assume room temperature
• Preheat a heavy non-stick pan or cast iron skillet over medium heat for 5 minutes. A hot pan sears the best!
• Place your steak in the heated skillet. We recommend you not add oil or cover in order to maximize and protect natural flavor.
• The high fat content requires a longer cooking time — for the ideal medium-rare steak, sear in a skillet for 12–1,turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• A very important step is to rest your steaks for 5 minutes before serving, covering lightly with foil.
• Resting steak is vital! While cooking, the heat pulls juices in the meat toward the surface of the steak. If you cut into it immediately after cooking, the essential, flavorful juices will be wasted as they spill out onto your plate.
• Allowing your steak to rest will allow the juices time to sink back in where they belong, so they can be distributed throughout the meat, keeping it tender, moist and flavorful.
• Cabernet Sauvignon's high tannin content does a great job of cutting through and complimenting the unique juiciness of the ribeye steak.
• For a great contrast, choose a spicy Zinfandel. The rich fruitiness of the wine and the robust meatiness of the ribeye make for a delicious combination.
• Any red wine, such as a Shiraz from Australia or California, contains high acidity and aids in protein digestion and amplifies the flavor and tenderness of the fat and proteins.
Robbins Island Tasmanian Wagyu
The world's cleanest air.
Robbins Island is situated on the North Western tip of Tasmania, where prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones.
During the iconic seasonal musters, bands of local horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.
The cool climate, salt air, and pristine environment are ideal for naturally raising some of the most tender and best tasting beef in the world. These pastures provide the ideal foundation for nutrients prior to the cattle entering a grain-ration assisted program.
Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding Wagyu on Robbins Island since the early 1990’s.
Robbins Island cattle are retained on pasture for at least two years before moving to supplemental grain finishing for consistency of marbling. The feed ration has been created with the animal’s natural diet in mind, incorporating a high ratio of grass fodder and kelp seaweed extract from nearby King Island to reflect and mimic the local flora.
Featuring Beef Marble Scores of 4-6 & 7-8 and 9+, the taste signature is an ideal combination of specific Wagyu genetics, a pristine environment, years of free-range, grass-fed living.
The herd is selectively bred to carry the elusive ‘soft fat’ gene, traditionally coveted by the Japanese for its lower melting points and buttery mouth feel. In Japanese, the concept of WAGYU translates to balance or peace. From Robbins Island, Tasmania, a unique taste - in harmony with nature.