Wagyu Ribeye M6/7 - FrozenUruguay
Days in fridge
de la valley OPINION
Sourced and selected from the heart of the Pampas by our meat experts, De La Valley’s Wagyu Ribeye is literally El Goucho’s masterpiece. The main particularity of our Wagyu Ribeye is its generous marbling, which gives it a unique and subtle taste. Being a true classic for most of the meat lovers, De La Valley’s Wagyu Ribeye is a model of perfection: flavor, tenderness, juiciness, you will find the perfect mix of these characteristics in each bit of your steak.
Committed to the traceability of all our products, De La Valley guaranties that your meat comes directly from the farms gate to you door: frozen and vacuum packed.
Uruguayan Wagyu,Wagyu Ribeye M6/7 - Frozen
Sliced form the Rib Primal, between the 6th and the 12th ribs, the Ribeye is a cut made off of three muscles: the Longissimus dorsi (aka the Rib Eye), the Spinal Dorsi (aka Ribeye Cap), and the Longissimus Costarum (strip of muscle underneath the bone).
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Cooking expert tips
When you decide to go for a Wagyu steak, you really look for that nice juiciness and tenderness provided by the melting of the fat throughout the meat. In order to do so, here are some quick and easy tips from De La Valley:
- Regardless of the cooking method DO NOT COOK IT COLD! Take your Wagyu Steak out of the fridge at least 15 minutes before cooking. You want your steak to be at room temperature when you lay it in the pan
- DO NOT BE AFRAID OF SALT! You need to season your steak both sides right before cooking with some salt (sea salt preferably) and black pepper.
- HOT PAN. The only thing you need to know is that HOT PAN = STEAK SEARING, which means delicious crispy outside.
- REST YOUR STEAK. After cooking, make sure you let your steak rest in a warm place for approximately 5 minutes in order to give it a chance to the juice to redistribute evenly and thus ensure a tender, juicy experience.