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The ribeye is the most marbled cut
Each ribeye filet is hand trimmed to remove excess fat and tender sinew leaving just the premium center eye with a fine grain and smooth texture
Like all our seafood
temperature and cleanliness are carefully controlled to create an environment which produces the purest essence of beef
and actual weights may vary +/-
Wagyu Bavette Dry Aged The ribeye is the mostThe bavette known by the less flattering name flap meat is a steak worth exploring. Like skirt steak, the bavette has a pronounced grain and its critical to cut against the grain. Bavette loves high heat so sear on a hot grill or cast iron pan and serve medium rare. This delicious cut loves to be marinated, so feel free to use your personal recipe for a delectable meal. Popular with Asian, Latin American and French chefs because of its rich flavor,
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