Wagyu Ribeye
Our Wagyu ribeye carries dense, buttery marbling and a deep, beefy aroma. Every steak is hand-cut to your thickness at the counter, and because Wagyu moves at market, the final price is set the day you pick it up. It needs nothing more than salt and a hot pan.
Fresh and weight-based items are pickup-only to guarantee quality.
Cut Specifications
- Grade
- Wagyu, heavily marbled
- Cut
- Ribeye, cut to order
- Default Thickness
- 1.25 in
- Pricing
- Today's market price
From the Butcher
Pull it 40 minutes ahead. Salt heavy, sear hard in a screaming cast-iron pan, baste with butter and thyme. Pull at 125°F and rest. Do not overthink it.
How to cook it
All guides & recipes
RecipesReverse-Seared Ribeye: The Foolproof Method for a Steakhouse Crust
Edge-to-edge pink, a deep brown crust, and no guesswork. The reverse sear is the most reliable way to cook a thick steak — and it is easier than the traditional method. Here is how.
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SpecialsThe 250 oz Butcher's Select Huddle: Our Pack for America's 250th
America turns 250, so we built a 250-ounce tailgate pack to match. Steaks, burgers, brats, dogs, and jerky — one box, built to feed the whole huddle. Here is what is inside and how to cook it.
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GuidesHow to Smoke the Perfect Brisket for Memorial Day Weekend
A whole packer brisket is the centerpiece your Memorial Day cookout deserves. Here is our counter-tested method for bark, smoke ring, and butter-tender slices — start to finish.
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