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Margaret River Premium Meat Exports is a vertically integrated Wagyu beef business. We produce premium branded "Margaret River Wagyu Beef" and export it to many countries. Commencing business at Cowaramup in 2003, the company now owns the largest herd of cross bred Wagyu in Western Australia, with the aim of becoming a 100% Pure Bred Wagyu herd. We employ a network of farmers throughout the Southwest who manage the breeding, backgrounding and feeding of the Wagyu cattle.
Ribeye steaks are the quintessential high-end steak, renowned for their intensely beefy flavor. This cut is a particularly striking showcase of wagyu beef's extreme marbling, with high grade examples practically melting in the mouth.
This wagyu beef (aka Kobe-style beef) is from a breed of cattle descended from Japanese herds and specially raised in Texas to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu beef ribeye steaks are both more flavorful and more tender than those cut from conventional beef.
STORAGE:
Keep your Kobe rib eye steaks frozen until you are ready to cook them.
RECIPES & TIPS:
Cook wagyu ribeye steaks as you would conventionally beef steaks. Because of the ribeye's boldly beefy flavor, this cut is typically simply seasoned with salt & pepper or a spice rub. They don't need a sauce.
Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
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