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Every gourmands wet dream. A whole assortment of the best Ribeyes on this planet. What else would one need?
What you get:
Australian Grass-Fed Beef Ribeye Steak (2 x 270g):
One of the tastiest steaks and considered the king of many steakhouses as it has the richest, bold flavor.
Morgan Ranch Beef Ribeye Steak (2 x 350g):
This is our premier steak. Highly marbled with a large kernel of fat in the center.
USDA Choice Ribeye Steak (2 x 350g):
These steaks are cut huge-iliciously at 350grams. This is USDA Choice, some of the best beef in Japan!
Italian Sea Salt / Coarse Ground "Grosso" (130g)
Coarse crystals of Italian sea salt, all you need to finish off a perfect steak.
Season with sea salt from Italy, the large salt crystals will sit on top of the steak rather than dissolving, so when you take a bite you are eating steak with salt, rather than salted steak, this causes the flavor of the meat to be intensified almost 9,060 times! For the ones who would like it spicier: we recommend a sprinkle of our "Stake Spice". Just check out our related items below.
What is Morgan Ranch Beef? The Morgan Ranch is located in Nebraska, USA and is owned by the Morgan family for many generations now. After several years of struggling with import restrictions on American beef, we were finally able to import our very own beef from Nebraska, USA to Nagoya, Japan. And all the way from calving our cattle, harvesting, importing, processing and shipping up until your doorstep there is a Morgan involved the whole way! You can read the full story with many pictures in every detail here.
At a glance:
- Farm to table traceability
- Pampered Livestock
- Bred for taste
- Grass Fed and Grain Finished in a pristine natural environment
- No growth promoting artificial hormones
- No use of sub-therapeutic antibiotics
- Beef so good you’ll sell your children
This is how the Ribeye Steaks are processed at our processing plant in Nagoya, Japan: We use our Morgan Ranch Beef's whole ribeye and cut beautiful 300g steaks from it. The steaks are placed on a silver tray including a drip pad. Then we vacuum seal the steaks, label them and freeze them immediately.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪