Rib Eye Steak - Marble Score 4 – One 16 Oz. Steak. In the history of
fine dining, no other steak has been as highly esteemed as Rib eye Steak. No
entrée is quite as elegant as our world famous, fork-tender perfectly aged Rib
eye Steak. Our Rib Eye Steaks are juiciest of all the steaks. This marvelously
tender, rich, yet mellow boneless cut comes from the heart of the Rib Roast
where the most abundant marbling, tender texture,
and succulent taste is found.
What is Wagyu Beef? WAGYU is a Japanese beef cattle breed
derived from native Asian cattle. The name ‘WAGYU’ refers to all Japanese beef
cattle, where ‘WA’ means Japanese,
and ‘GYU’ means Cow or Cattle.
What is Australian Wagyu Beef? Australia received its first Wagyu
genetics, a Wagyu female, in 1990. Frozen semen and embryos have been available
since 1991, and there have been
further imports of live Purebreds. Now Australia is a major producer and exporter
of Wagyu Beef outside of Japan.
How does Wagyu Taste? Wagyu Beef is tender, extremely juicy,
rich textures with plenty of flavors,
and pleasant lasting taste on the palate. Wagyu Beef is high in monounsaturated
fats and with the ratio of monounsaturated to saturated fats of 2:1. Wagyu Beef
also contains more conjugated linoleic acid (CLA) – Omega 6 per gram than any
other foodstuff – 30 per cent more than other beef breeds. CLA is a fatty acid
with potent anti-carcinogenic properties, as well as being an anti-inflammatory
agent.
What is Marbling? Marbling is the visible form of
intramuscular fat (IMF) which appears as fine flecks within the muscle. The
presence of marbling has a very positive effect on the eating quality of beef
in terms of tenderness, juiciness,
and flavor. Marbling score is a component of the AUS-MEAT beef quality grading
system, and refers to visible fat found between muscle fiber bundles and is
assessed within the rib eye muscle. Marbling score is assessed
visually by an AUS-MEAT qualified grader during the process of carcass grading
using the scoring range 0 to 9 by using the digital camera technology developed
at the Obihiro University, Hokkaido, Japan and used by AWA in its research.