Thick edge beef b/c "Ribai" WAGYU

Type: Wagyu Marbling level: 7-8 Cut: thick edge (Ribeye) Format: boneless Texture: as soft as possible Taste: rich, creamy Used for: Ribeye Premium Steaks Fine dining service Grill / frying pan It is recommended to cook over moderate heat with minimal exposure to preserve the fat structure. Optimal roasting is Rare or Medium Rare.