Source: Idaho
Grading: 8 or above on Japanese grading scale (For reference, USDA Prime graded cattle fall in the 4 to 5 range)
Breed: Wagyu Bulls crossed with Angus cattle.
Cut Profile: Extremely flavorful and tender steak due in part to its excellent fat content, the Ribeye is fabricated from the upper rib cage along the spine. Its marbling and muscle fiber make it perfect for high heat grilling and other fast cooking methods. Kuro beef features a buttery texture, complex flavors, subtle sweetness, and a lingering finish.
Weight: American Wagyu Boneless Ribeye steak cuts weigh approximately 20 oz.
