Wagyu Beef Rib Eye Filet Steak - MS6

Cut like filet mignon, these buttery steaks come from prime Australian cattle finished for a minimum of 300 days on a special Japanese formulation of grains to produce an incredibly marbled, high quality product. This finishing along with superior Wagyu genetics leads to butter knife tenderness. Wagyu is graded by independent assessors who expertly grade marbling levels in the Wagyu Beef to international standards. Each of the valuable prime cuts are then specially sorted using the AAco Wagyu Grading System. These Wagyu steaks grades range from 3 to 12 with an average of 6 and only an elite 5% of cattle grade higher than 9. Wagyu (translates to "Japanese Cow") cattle are bred to produce fat that is substantially lower in saturated fats than other beef, and is considered a super premium beef not only because of its generous marbling, but because of its fat quality.