Ribeye Steak | Japanese Kokusan Wagyu BMS 8-9 turkey 30+ days of wet aging

30+ days of wet aging for maximum tenderness and flavor development

Ribeye or Denver Steak

or serve with rice and beans for a rustic

these animals have been specifically selected for consistency and quality

Little things like this is why Burton and Uncle T's (miss you uncle T) house stinks so bad to this day

Ribeye Steak | Japanese Kokusan Wagyu BMS 8-9 turkey 30+ days of wet agingRibeye is highly sought after due to its rich marbling and tender meat. The marbling, fat interspersed with the muscle, enhances flavor and tenderness. The marbling of the Ribeye defines the BMS score and even the grading of the whole cow. So this is the cut of the steer where you will see the LARGEST difference between BMS scores. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it