The richest of our Wagyu USA cuts the Boneless Ribeye is incredibly marbled. Be sure to separate the spinalis, fat cap, after cooking and savor it on it's own. Raised in the USA, Wagyu cattle trace their ancestry to the far east. Here, they are carefully bred to create meat with intense marbling that results in a decadently rich flavor and butter like fat texture. Pan roasting or searing is the preferred preparation.
