The Ultimate Guide to Full Blood Wagyu Cuts and Cooking Tips

At Cross Creek Ranch, we pride ourselves on offering the highest quality Full Blood Wagyu cuts. Whether you’re a seasoned chef or a home cook, our Full Blood Wagyu Boneless Ribeyes are sure to elevate your culinary creations. In this guide, we’ll explore the unique characteristics of these cuts and provide you with some expert cooking tips.

What is Full Blood Wagyu?

Full Blood Wagyu refers to cattle that are 100% purebred Wagyu, known for exceptional marbling, tenderness, and flavor. This breed is prized for its high intramuscular fat content, giving the meat a buttery texture and rich, luxurious taste.

What Makes Full Blood Wagyu Special?

Cross Creek Ranch Wagyu Beef genetics are exclusive Japanese Black (Kuroge Washu), known for producing the legendary intramuscular fat that Wagyu is famous for. This ensures superior marbling, flavor, and tenderness. Our careful selection of genetics results in beef with high levels of Omega-3 and Omega-6 fatty acids, essential for heart health.

Full Blood Wagyu Boneless Ribeyes

Ribeyes are renowned for their intense marbling and robust flavor. This cut is incredibly tender and juicy, making it a favorite for steak enthusiasts.

Cooking Tips:

• Grill: Preheat your grill to high heat. Season with your favorite steak rub. Grill the ribeyes for 3-4 minutes per side for a perfect medium-rare.
  
  
• Reverse Sear: Preheat your oven to 275°F. Place the ribeyes on a baking sheet and cook until the internal temperature reaches 120°F. Sear in a hot skillet for 1-2 minutes per side.

Whether you’re preparing a special dinner or simply indulging in high-quality beef, our Full Blood Wagyu boneless ribeyes are sure to impress. Try out our cooking tips and experience the exceptional taste of Cross Creek Ranch’s Full Blood Wagyu today.