Go bigger, go deeper in flavor—this Bone-In Ribeye (22–25oz avg) from Bella Cattle’s Full Blood Wagyu, raised in Tennessee, is the ultimate centerpiece cut.

A statement cut with substance—crafted for those who appreciate steak at its highest level.

• 100% Full Blood Wagyu from Bella Cattle, Tennessee-raised
• Bone-in ribeye, averaging 22–25oz—ideal for sharing or a true steak lover
• Exceptional marbling for superior tenderness and flavor
• Bone enhances richness while helping retain natural juices
• Perfect for grilling, reverse searing, or oven finishing

Thick, generously marbled, and left on the bone for added depth, this ribeye showcases everything that makes Full Blood Wagyu exceptional. As it cooks, the intricate marbling gently renders while the bone helps retain moisture, creating a tender, juicy interior and a deeply flavorful, caramelized crust. The result is a rich, balanced steak with a smooth, buttery finish and remarkable depth.

Despite its size and presence, this cut doesn’t need complexity. A confident sear, steady heat, and a proper rest will let the quality speak for itself.

Most ribeyes marketed as Wagyu are crosses. This one isn't. Bella Cattle raises full-blood Wagyu in Tennessee — pure genetics, a marbling grade that most retail channels never see, and a bone-in ribeye at 22 to 25 ounces that behaves differently on heat than anything you've cooked before. The rib bone slows the approach to temperature, keeps the interior cooler longer, and lets the exterior build a crust while the marbling renders at its own pace. The result is a steak that finishes with a smoothness and depth that a boneless cut — at any price — simply doesn't produce.

We have a limited run available now. 

The Cut

Fine-grained intramuscular fat distributed evenly through the ribeye, present in every bite, rendering gently on heat and coating cleanly on the plate. The finish is butter-smooth and holds long after the last bite. 

The Cook

High heat, confident sear, steady finish. Reverse sear if you want the most control over a cut this size; direct sear if you know your pan. Either way, what this ribeye needs most is a proper rest — 10 minutes minimum. The marbling continues to work off heat. Pull it too soon and you'll leave the best of it on the cutting board.

Why Bella Cattle

Bella Cattle's full-blood program produces Wagyu at the standard that used to require a wholesale account or a reservation at the kind of restaurant that doesn't post its menu online. Herd & Grace sources directly from them — not a branded line, a sourcing relationship built on a consistent raising program that shows up in the cut every time.

The kitchens that know what full-blood Wagyu should look like have been buying from this ranch for years. Now you don't need a wholesale account to do the same.