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BMS: 11+ (second-highest possible on the 1–12 Japanese Beef Marbling Standard)
this duo of USDA Choice Ribeye steaks is a testament to the excellence of American beef
The ribeye's natural fat cap and rib-section intramuscular fat make it the ideal cut for Kobe's legendary marbling to express itself
this 8-9oz slice carries a thick
more complex flavor than any commodity pork you've ever smoked
Australian Wagyu Filet Mignon sale-items BMS: 11+ (second-highest possible onThe filet mignon is the most tender muscle on the steer because it does almost no work but that same inactivity usually means less flavor. Australian Wagyu at MS 6 7 changes that equation. The intramuscular fat threading through this tenderloin gives you genuine Wagyu richness without the melt into nothing texture that higher marbled cuts can produce. It's 8oz of steak that's simultaneously buttery soft and actually satisfying to eat. This comes to us
