[Frozen] Grainfed Wagyu Ribeye (MB6+) – Australia

Description

Indulge in the exceptional richness of our Australian Grainfed Wagyu Ribeye (MB6+), a premium steak cut renowned for its exquisite marbling, tenderness, and deep, buttery flavor.

Sourced from Wagyu cattle raised on a high-energy grain diet for over 300 days; this ribeye delivers a superior balance of melt-in-your-mouth texture and bold beefy character. With a marble score of 6 or higher on Australia’s Wagyu grading scale, each steak promises a luxurious eating experience—ideal for grilling, pan-searing, or sous vide.

Product Details

Country of Origin: Australia
Ingredients:  
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  

Product Recipe

COOKING & PREPARATION:

 1. Thawing (Recommended Method)

Time: 24–48 hours

Place the steak (still in its packaging or vacuum-sealed) in the refrigerator for 24–48 hours to thaw slowly.

This gentle method preserves the marbling and texture.

Quick Thaw (if needed):

Submerge the sealed steak in cold water (not warm/hot) for 1–2 hours.

Change water every 30 minutes.

Do not use a microwave—heat damages fat distribution and texture.

2. Prepping

Remove from fridge 30–60 minutes before cooking to bring to room temperature.

Pat dry with paper towels to ensure a proper sear.

Season generously with sea salt and freshly cracked black pepper. Optional: add garlic powder or a touch of smoked paprika.

3. Cooking Methods (Pick One)

A. Pan-Searing (Cast Iron Recommended)

Heat a cast iron skillet over high heat until smoking hot.

Add a small amount of neutral oil (e.g., canola or grapeseed).

Sear steak for 2–3 minutes per side for medium-rare, depending on thickness (usually 1–1.5 inches).

Optional: baste with butter garlic, and rosemary in the last minute of cooking.

Rest for 5–10 minutes before slicing.

B. Grilling

Preheat grill to high heat (450–500°F / 230–260°C).

Sear each side over direct heat for 2–3 minutes, then move to indirect heat to finish to your preferred doneness.

Use a meat thermometer:

Medium-rare: 130–135°F (54–57°C)

Medium: 135–145°F (57–63°C)

Rest before slicing.

C. Sous Vide + Sear (Ultimate Precision)

Sous vide the steak at 129°F (54°C) for 1.5–2 hours (medium-rare).

Remove, pat dry, and sear in a hot skillet for 30–60 seconds per side to form a crust.

Rest briefly before slicing.

4. Serving Tips

Slice against the grain for optimal tenderness.

Pair with light sides (grilled veggies, mashed potatoes, chimichurri) to let the steak shine.