Wagyu cattle is known around the for its intense marbling which naturally enhances its flavor, tenderness, and juiciness. Wagyu takes steak to another level.The Ribeye is cut from the rib section, which spans from ribs six through twelve. The extra marbling of the cut makes for a more succulent, juicy flavor, as compared to leaner steaks. We've wet aged this beautifully marbled A4 & A5 Wagyu Ribeye for 25 days and trimmed away the bone, resulting in a steak that cooks in less time without a compromise to flavor or texture. We ensure a consistent cut for each and every Ribeye we sell, so that they all get the same exact preparation and cooking times.