$249.00

Product Description

Our Hitachi Gyu Ribeye comes from the prized Japanese Black cattle from the Ibaraki prefecture. Located in the Greater Tokyo Area, this land’s soil and climate provide the perfect conditions for raising cattle. Raised with the utmost care and respect, Hitachi Gyu are tracked with meticulous documentation that ensures consumers are receiving the highest quality meat on the market.

Hitachi Gyu are known for the beautiful marbling of fat that runs throughout their meat. As it cooks and the fat melts, it tenderizes and bastes the meat in rich, juicy flavor. The result is a buttery, melt-in-your mouth texture that is unparalleled. This makes it highly sought-after by Michelin Star steakhouses and restaurants and food aficionados alike.

Our Hitachi Gyu Ribeye comes from between the shoulder and the loin of the cow. Because this area gathers more intramuscular fat, the ribeye is an especially marbled piece of meat. Tender and juicy with a bold, rich flavor, the ribeye is a favorite among meat lovers. Because of its high fat content, which makes Wagyu beef extremely rich, a typical serving size is about one to two ounces per person.

This high quality piece of meat can be prepared in numerous ways. It makes a delicious beef tartare, or you could grill it or sear it on the stove until it’s medium-rare. However you cook it, Hitachi Gyu Ribeye makes for a memorable dining experience. Whether you’re looking for a new dinner idea, are planning a special celebratory meal, or simply need a unique gift idea for the meat lovers in your life, our Hitachi Gyu Ribeye is a perfect choice.

At Holy Grail Steak Co., quality is our top priority. We use state-of-the-art shipping methods to safely deliver preserved cuts of meat directly to your door.

Serving Suggestions

Defrosting your A5 Wagyu Ribeye in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat. 

We recommend searing your A5 Wagyu Ribeye in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Pan-Seared Hitachi-Gyu Ribeye:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

 

Product Details

~ 13-14oz Hitachi-Gyu Japanese A5 Wagyu Ribeye Steak

Product Description

Our Hitachi Gyu Ribeye comes from the prized Japanese Black cattle from the Ibaraki prefecture. Located in the Greater Tokyo Area, this land’s soil and climate provide the perfect conditions for raising cattle. Raised with the utmost care and respect, Hitachi Gyu are tracked with meticulous documentation that ensures consumers are receiving the highest quality meat on the market.

Hitachi Gyu are known for the beautiful marbling of fat that runs throughout their meat. As it cooks and the fat melts, it tenderizes and bastes the meat in rich, juicy flavor. The result is a buttery, melt-in-your mouth texture that is unparalleled. This makes it highly sought-after by Michelin Star steakhouses and restaurants and food aficionados alike.

Our Hitachi Gyu Ribeye comes from between the shoulder and the loin of the cow. Because this area gathers more intramuscular fat, the ribeye is an especially marbled piece of meat. Tender and juicy with a bold, rich flavor, the ribeye is a favorite among meat lovers. Because of its high fat content, which makes Wagyu beef extremely rich, a typical serving size is about one to two ounces per person.

This high quality piece of meat can be prepared in numerous ways. It makes a delicious beef tartare, or you could grill it or sear it on the stove until it’s medium-rare. However you cook it, Hitachi Gyu Ribeye makes for a memorable dining experience. Whether you’re looking for a new dinner idea, are planning a special celebratory meal, or simply need a unique gift idea for the meat lovers in your life, our Hitachi Gyu Ribeye is a perfect choice.

At Holy Grail Steak Co., quality is our top priority. We use state-of-the-art shipping methods to safely deliver preserved cuts of meat directly to your door.

Serving Suggestions

Defrosting your A5 Wagyu Ribeye in the refrigerator for 24-48 hours is the ideal method. If you’re short on time, an ice-water bath is the next best option.  Thawing in warm or hot water will result in a costly bag of liquified fat. 

We recommend searing your A5 Wagyu Ribeye in a cast iron or stainless steel pan.  A5 grade fat has a melting point of approx. 75 degrees Fahrenheit.  Consequently, it’s a good idea to keep your steak in the fridge or ice bath until just before you cook it.  

Those of you who have experience cooking A5 wagyu will feel comfortable searing your steak  whole and slicing it before serving.  If you’re still learning, try cutting ¾ to 1-inch wide strips and preparing them one at a time until you get a feel for your setup.  A typical portion is one to two ounces per person—about the same as a serving of pork belly, pâté, or foie gras.

Pan-Seared Hitachi-Gyu Ribeye:

  • Thoroughly preheat a cast iron or stainless steel pan to medium-high heat.  Season whole or cut into ¾ to 1-inch strips.  
  • Season with sea salt.  A modest sprinkle of pepper is ok, but not too much.  The idea is to enhance the flavor, not cover it up.    
  • Optional: Add a small amount of neutral oil (canola, grape seed, or safflower) or fat trimmed during prep.  However, this step isn’t essential.  The natural fat content of A5 Wagyu will prevent your steak from sticking to the pan. 
  • Sear on one side for three minutes.  Then sear the other side for 2-2.5 minutes.  
  • Rest for twice as long as you cook it.

 

Product Details

~ 13-14oz Hitachi-Gyu Japanese A5 Wagyu Ribeye Steak

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