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Raw Boneless Ribeye sitting against paper.
Raw Boneless Ribeye in a skillet with garlic and rosemary.
Raw Boneless Ribeye sitting against paper.
Raw Boneless Ribeye in a skillet with garlic and rosemary.
American Wagyu | Signature

Boneless Ribeye

  • 16 oz per cut
  • Easy to love and hard to screw up, this Ribeye's fatty cap makes it one of our most tender, juicy cuts, made even more prominent by the supreme marbling that is found with Wagyu beef. Our Signature grade Ribeye provides the highest level of marbling avaliable.
  • Sakura American Wagyu cattle are locally raised in central Ohio and are fed an antibiotic-free, all-vegetarian diet
  • Wet-aged and individually vacuum sealed; ships raw and frozen

Select Order Qty

Quantity
Best Seller
Best Value
$85.00
$85.00
$85.00
$XX per pound
  • Free overnight shipping on orders of $300+
    Next-day delivery applies to orders placed Monday - Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
  • Wild-caught and chosen for taste, texture, and quality
  • Military, Medical, and First Responder Discount
Need It By Tomorrow?
Need It By Tomorrow?

Need It By Tomorrow?

Order by 3:00 p.m. ET, Monday through Thursday for next day delivery!
Plus, get free shipping on orders over $300.
Alaskan King Crab

Additional Details

  • Ribeye steaks are cut from the rib section of the cow and are known for their rich flavor and tender texture. Our American Wagyu Boneless Ribeye provides supreme marbling and fat distribution, which produces an extremely tender bite.

  • Sakura American Wagyu cattle come from Full Blood Wagyu genetics, are raised holistically on local family farms, and are fed an all-vegetarian diet.

  • Each Wagyu Signature Boneless Ribeye is wet-aged for 21 days on average before being cut, trimmed, and individually vacuum sealed in our USDA facility, located in Northfield, MN.

  • Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

How To Prepare

  • Thaw your steak in the refrigerator overnight (8-12 hours) before cooking. To speed up the thawing process, place the vacuum-sealed steak in a leak-proof plastic bag and submerge it in cold water.

  • Ribeyes are versatile cuts you can grill, pan-sear, or broil.

  • Cook to an internal temperature of 140° F for medium rare. More or less depending on your desired temperature.

  • Note: Consuming raw or undercooked beef may increase your risk of foodborne illness.

Alaskan King Crab

Sourced Straight from Sea to Table

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Sourced through trusted experts and chosen for taste, texture and quality.
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Flash frozen to lock in the fresh-off-the-dock taste.
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Packaged with dry ice and shipped overnight directly to your door.
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Simply thaw, prep, heat, and eat.
FAQs

FAQs

Where does Alaskan King Crab Co. source its Wagyu cattle from?
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All our Wagyu beef is sourced from Sakura Wagyu Farms. Sakura cattle are raised holistically without antibiotics in central Ohio and are fed an all-vegetarian diet.

What is the difference between a Classic and a Signature cut of Wagyu?
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Our Classic vs. Signature grading follows Sakura’s grading scale and is based on the amount of intramuscular fat in the cut. Signature Wagyu contains the highest level of marbling, and Classic Wagyu has slightly less marbling.

Is this Wagyu beef true Japanese Wagyu?
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Our Wagyu is American Wagyu sourced from Sakura Wagyu Farms in central Ohio. Sakura Wagyu beef provides the same impressive taste and marbling as Japanese Wagyu but without the price tag.

How long can I keep my steak in the freezer?
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All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.