Tasty Food Affair
Signature Reserve Wagyu 6/7 Beef Ribeye Steak
Signature Reserve Wagyu 6/7 Beef Ribeye Steak
5.0 / 5.0
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Product Information
MS6/7 wagyu ribeye — the most marbled cut on the most marbled grade of beef we carry. The ribeye already holds the highest natural fat of any steak; at Signature Reserve MS6/7, the spinalis cap and the eyeboth run thick with intramuscular marbling that melts at body temperature.
This is the steak that converts people to wagyu in a single bite. Sourced from pedigree Australian wagyu farms with full traceability.
Reserve it for the dinners that deserve it — anniversaries, celebrations, or the night you decide to taste the very top of what beef can be.
Why This Cut?
• The highest-marbled cut on our highest wagyu grade — peak indulgence
• Spinalis cap at MS6/7 — the most prized muscle on the most prized grade
• Pedigree Australian wagyu, fully traceable — genuine top-tier provenance
How To Serve?
• Dry hot pan, 60-90 seconds per side — wagyu at this grade overcooks in moments
• Rest, slice against the grain, finish with flaky salt and nothing else
• Portion the leftovers thin over warm rice with an onsen egg for a wagyu donburi
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What You're Getting
Weight: 250G
Packaging: 1 Steak, Vacuum Packed
Product State: Raw, Frozen
Serves: 1 - 2
Shelf Life: Guarantee at least 60 days upon receiving
Country Of Origin: Australia
Cooking Methods
Pan-Sear (Recommended Method)
Medium Rare
200G (~2cm thick), 3 to 4 minutes total
Flip every 1 minute
Air Fryer
Medium Rare
200G (~2cm thick), 6 to 7 minutes
Flip at 3.5 minutes
INTERNAL TEMPERATURE TARGETS
Rare at 52°C
Medium-rare at 57°C
Medium at 63°C
Medium well at 66°C
AFTER COOKING
Rest red meat for half the cooking time. The juices need to redistribute or they end up on your plate, not in the meat.
Slice against the grain for tenderness.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.