AMERICAN WAGYU RIBEYE STEAK BMS 8-9
Description
American Wagyu Ribeye Steak BMS 8–9
This isn’t your average ribeye.
American Wagyu is the result of crossbreeding Japanese Wagyu cattle with high-quality American Angus. The outcome? A steak that brings together the deep marbling of traditional Wagyu with the bold, beefy character Americans love. It’s the best of both worlds, rich and buttery, yet still beefy and satisfying.
The ribeye comes from the rib section of the cow (between the chuck and the loin) where the muscle does the least work. That’s why it’s one of the most tender cuts you can get. The BMS (Beef Marbling Score) of 8–9 means you're getting serious marbling (fine lines of fat that melt as it cooks) keeping every bite juicy and full of flavor.
The texture is tender without falling apart, rich but not overwhelming. Each bite has that deep, meaty taste you expect from ribeye, with just enough marbling to keep it juicy and full of flavor. This is the kind of steak you’ll want to eat slowly, just to make it last.
This steak is best when seared hot and served simply. Salt, fire, done. Let the meat speak for itself.
We have run out of stock for this item.
Delivery Info
• Service area: We deliver within 60 miles of Hallandale Beach FL. We do not ship beyond 60 miles.
• Same-Day Local (0–30 miles): FREE with min order of $50. Order by 5:00 PM → arrives in 2–3 hours. Orders after 5:00 PM deliver next day.
• Extended Local (30–60 miles): $9.95 delivery fee. Min orders $99+. Next-day delivery (within 24 hours of checkout).
• Free In-Store Pickup: Ready in ~1 hour (9:00 AM–7:30 PM daily) at 29 N Federal Hwy, Hallandale Beach.
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
