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- Description
Wagyu, originally from Japan, is celebrated for its superior marbling, tenderness, and rich, buttery flavor. First introduced to the U.S. in 1975, Wagyu beef now appears on menus at top restaurants worldwide. Historically used in Japan for pulling heavy loads, the breed was valued for its endurance—a trait linked to its unique ability to develop intra-muscular fat, or marbling, which enhances both flavor and tenderness.
A Wagyu ribeye filet is a cut of beef from the ribeye muscle, specifically from the center, known for its tenderness and rich flavor. It's a smaller, more refined cut of the ribeye, often favored for its consistent marbling and melt-in-your-mouth texture.
Key Characteristics:
Tender and Juicy:
Ribeye filets are known for their tenderness, making them a great alternative to traditional filet mignon.
Rich Flavor:
The marbling in ribeye filets contributes to a rich, buttery, and beefy flavor.
Smaller Portions:
They are typically portioned into smaller steaks, making them ideal for grilling or pan-searing.
Marbling:
Ribeye filets, like the ribeye itself, have a good amount of marbling (intramuscular fat), which adds to the tenderness and flavor.
