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RIBEYE CITY ROAST 3.5-4lb Akaushi/Angus Wagyu
RIBEYE CITY ROAST
While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed with America’s mighty Angus. Akaushi, perhaps the most marbled beef in the world, comes from the Japanese Red Cow, a national treasure in Japan, and our Akaushi are sourced from the very same family of farms that first brought the breed to the States. The beef is fed no antibiotics or added hormones and is pasture-raised and grain-finished.
Our ribeye city roasts are the best place to start if you want to cut steaks to your own specs — or roast them whole for a fantastic centerpiece. Cut from the standing rib roast, our Wagyu ribeye steaks are exceptionally tender, with ribbons of marbling throughout. Like a great bottle of red wine, each bite boasts a long delicious finish. Akaushi/Angus is tangy, with hints of blue cheese and olive oil and has a rich, aged flavor.
For a perfect medium rare, cook to an internal temperature of 145 degrees – although most of the chefs in our restaurant network recommend taking Heritage meats out of the oven about ten degrees lower as they will continue to cook while resting. For seasoning, we love to keep it simple and use nothing more than salt, pepper and olive oil.
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With wit and insight, this collection of 50 short essays is both a revolutionary call to arms and a rollicking good read.
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