Pacific Rogue Wagyu Boneless Ribeye

Meat Type:

Beef

Breed:

Full Blood Wagyu from a line of Purebreed Japanese Wagyu

Marbling Score:

BMS 8-9

Region:

Golden Beach, Oregon

Diet:

All of their animals are pasture-raised until they reach a specific weight and age. At that point, they begin a grain-fed regimen. Their full-blood animals are fed a specialized 500+ day ration, designed and used in Japan. This feeding regimen is tailored specifically for the Wagyu breed, elevating their meat to a quality that is often unrivaled.

Antibiotic and Hormone Use:

Never use antibiotics except to treat sick animals in need of care. Absolute no hormone use

The Pacific Rogue Wagyu ribeye boasts an exquisite flavor profile, defined by its rich and luxurious taste. The abundant marbling creates a velvety texture that melts in your mouth, releasing intense savory flavors with each bite. This ribeye offers a deep, beefy essence complemented by subtle notes of sweetness and a hint of nuttiness. The umami depth enhances the overall complexity, providing a satisfying and indulgent experience. The high-quality intramuscular fat ensures every mouthful is exceptionally juicy and flavorful, making this cut a standout choice for discerning palates.

Grilling

High-Heat Grilling: Sear the ribeye over high heat to create a flavorful crust while keeping the inside juicy and tender. Aim for medium-rare to medium doneness.

Reverse Searing: Start by cooking the steak indirectly at a lower temperature, then finish with a high-heat sear for a perfect crust and evenly cooked interior.

Pan-Searing

Cast-Iron Skillet: Use a hot cast-iron skillet to sear the ribeye, ensuring a beautiful crust. Add butter, garlic, and herbs like rosemary or thyme for additional flavor.

Basting: As the steak sears, spoon melted butter over the top to enhance its richness and flavor.

Sous Vide

Precision Cooking: Cook the ribeye in a sous vide water bath at your desired temperature (usually around 130°F for medium-rare) to ensure even doneness. Finish with a high-heat sear in a skillet or on the grill to create a crust.

Broiling

Oven Broiling: Place the ribeye on a broiler pan close to the heat source. Broil for a few minutes on each side until a crust forms, then finish to your desired doneness.

Resting

Resting Period: After cooking, let the ribeye rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Serving Tips

Simple Seasoning: Season with salt, pepper and garlic powder to highlight the natural flavors of the Wagyu beef. A sprinkle of finishing salt just before serving can enhance the taste.

Accompaniments: Pair with simple sides like roasted vegetables or a fresh salad to let the steak's flavors shine.

"This American Wagyu stands up to any Japanese or Australian wagyu that I’ve had. The flavor is intensely beefy with a perfect thin marbling of fat throughout that doesn’t overwhelm the pallet but helps melt the steak in your mouth throughout each bite. The luxurious texture is only rivaled by the slight sweetness, undoubtedly from the care in feeding and age to maturity of these cattle. This is an exceptional cut of beef and a knockout to experience."

Matt Antoun