Australian Wagyu M4 - 5 Rib Eye Bone In Frozen (OP Rib)

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A bone-in Wagyu ribeye is a premium cut of beef known for its rich, buttery flavor and exceptional marbling, which is the intramuscular fat that gives it its distinctive texture and taste. The bone adds another layer of flavor and can enhance the cooking process. This cut is highly prized for its tenderness and is often chosen for special occasions. 

Wagyu:
Wagyu beef comes from Japanese cattle breeds known for their high degree of marbling.

Ribeye:
The ribeye is a flavorful and tender cut taken from the rib section of the animal. 

Bone-in:
The bone is left attached to the ribeye, which some believe adds more flavor and contributes to even cooking. 

Flavor and Texture:
Wagyu ribeye has a rich, buttery flavor and a melt-in-your-mouth texture due to the high concentration of intramuscular fat.

Cooking:
Bone-in ribeyes can be cooked in various ways, including grilling, pan-searing, or roasting. 

Presentation:
The bone-in cut makes for a visually impressive presentation, especially when served as a tomahawk steak. 

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