Wagyu ribeye

Single rib in a 300 g or 400 g portion of Wagyu Scottona (50% crossbreed), approximately 3 cm thick.

Wagyu Steak, the famous and delicious Japanese Wagyu meat, raised by us. This time it is a 50% cross, with slightly marbled meat, but with an unmistakable taste: tender, buttery, delicate.

The beef rib is the BBQ and grill dish par excellence, it is packaged whole with the bone which has the function of giving flavor and accumulating heat that it will release at the moment of consumption, keeping it at the ideal temperature for a good tasting.

The beef rib has always been in competition with its Florentine cousin (Porterhouse or T-Bone), what differentiates it from the latter is the absence of the fillet. The Florentine is composed of two parts: fillet and sirloin that in the rib are separated; the bone therefore maintains the T shape typical of the American steak also called T-Bone, the Florentine steaks are generally taken from the posterior vertebrae that are thinner than the anterior ones from which the ribs are generally taken.

The meats we offer are perfectly suited to cooking on a live flame, but the oven doesn't disdain them either. If you want to amaze your guests, you can dare by choosing different cooking methods and offer a menu rich in both flavour and cooking methods!

This cut of 100% Italian meat comes from cattle born and raised on our family business, Az. Agricola F.lli Assanelli.