Black Opal Wagyu Ribeye
Wagyu | Barley-Fed | 14 ounces | MB6-7
Experience F1 Australian Wagyu
- Black Opal F1 Wagyu cattle are expertly raised with care and are fed a grain diet for 380 days. This extended feeding period results in a slice of highly marbled meat that is incredibly tender, juicy, and brimming with rich flavors.
- This Ribeye is perfect for grilling, roasting, or searing. No matter how you choose to cook it, the taste is sure to amaze you and your guests.
- A wonderful delicacy for all special occasions, every bite promises an exquisite blend of tenderness and flavor.
- 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.
- This tender 14 oz cut is rated with an extraordinary MB6-7 score.
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.
Black Opal F1 Wagyu
Black Opal’s cattle are raised on Victoria and Tasmania’s pristine pastures before spending 380 days on grain creating a rich, buttery flavor and superb texture.
The entire Black Opal process, from breeding to processing guarantees the consistent supply of Australia’s finest Wagyu, all year round. Its rich, buttery flavor and melt-in-the-mouth texture is a truly luxurious eating experience.
- Wagyu F1 Angus Cross
- Minimum 380 Days on Feed
- Bred in Victoria and Tasmania
- Fed in Victoria and Southern NSW
- No Added Hormones
- Sustainably Raised