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This top-end program layers Angus cattle with full-blood Wagyu genetics. The cattle are fed a Japanese Wagyu diet with Midwest ingredients for two to three times longer than commercial cattle, resulting in a steak that has superior marbling and texture without sacrificing the meatiness of American beef.
This Tajima American Wagyu ribeye performs beautifully on the grill or seared in a cast iron pan. For anyone looking to experience the tenderness of Angus and the richness of Wagyu, this program offers cuts that are sure to delight.
Read more about Tajima American Wagyu and how to cook it here
Weight: 16 oz
Cut: Ribeye
Region: USA
Lineage: Japanese Black
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