[815] Okayama Hybrid Wagyu Ribeye Steak (250g)

“Ribeye steaks are known for their abundant intramuscular fat (marbling). This fat renders during cooking, making the meat juicy and flavorful. It is tender due to its location on the animal, where the muscles are less worked compared to other parts. The ribeye is renowned for its beefy, robust flavor. The marbling enhances the steak’s richness, creating a buttery texture and a slightly sweet finish.”

Note : Vacuum packing will cause the meat colour to change.