20% of the top Prime grades are selected and called Super Prime. The marbling of the beef closely resembles the top graded wagyu beef from Japan (e.g. A4 Miyazaki / Kagoshima).

Sourced from Top-tier USDA "Super" Prime beef, from hand-selected cattle raised under strict standards for marbling and flavour.  Dense marbling with a rich, buttery texture; succulent and juicy with every bite. Best when seared on high heat or broiled to medium-rare/medium to accentuate its flavour.

Cut from the rib section (ribs 6–12) between the chuck and loin. Its generous marbling gives a rich, juicy, and buttery flavour that stays tender even with high-heat cooking. U.S. cattle are typically larger than Australian or New Zealand cattle, so these steaks tend to be thicker and heavier for the same width cut.

Perfect for grilling, pan-searing, or reverse searing to medium-rare or medium. The marbling keeps it juicy and flavourful — finish with a 5 min rest before slicing for maximum juiciness. Check out our instruction on pan searing the perfect ribeye (rare, medium, well done)

Portion options : 

• Steak 400-450 g (~1 inch)
• 1 kg (4 pax) Ready to Roast
• 2 kg (8 pax) Ready to Roast 
• Half/ Whole Slabs available here

Note:

• Weight will take precedence over width. For exact weights or width (either, not both), pls WhatsApp us to order. Otherwise estimates will be used.