100% Full Blood Wagyu Beef Boneless Ribeye Steak

"An amazing experience, I cannot believe I made this on my home grill!"

100% Full Blood Wagyu Beef Boneless Ribeye Steak
  • CUT: Wagyu Boneless Ribeye Steak is cut from the center part of the prime rib roast.
  • FLAVOR/FAT PROFILE: The juiciest of all Wagyu Beef Cuts, 100% Full Blood Wagyu Boneless Ribeye Steak is heavily marbled with a high fat content that offers a rich, beefy flavor that provides a unique sweetness as it melts in your mouth with each bite.
  • PREPARATION: It is best to avoid cooking over extremely high heat due to the delicate nature of the Boneless Ribeye Steak. We recommend simply crusting your steak with salt and pepper and grilling or searing over medium-high heat until rare to medium-rare.
  • DISH / RECIPE SUGGESTIONS: With its robust umami and buttery mouth-feel, Wagyu Boneless Ribeye is best served as a simple steak. Allow your meat to be the star of the show by featuring alongside complimentary side dishes such as roasted Rosemary Potatoes or caramelized onions
  • ALL NATURAL: No additives, No preservatives, No Hormones, No Sub-therapeutic Antibiotics
  • DRY AGED: At least 21 days
  • Due to variations in our cattle; weight, size, and color will vary by cut
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"An amazing experience, I cannot believe I made this on my home grill!"

100% Full Blood Wagyu Beef Boneless Ribeye Steak

Not Available In Stores

100% Full Blood Wagyu Boneless Ribeye Steak, also known as a Scotch fillet, Spencer, Delmonico, Beauty, or Sarket steak, is a king among beef cuts with its extra juicy umami, spectacular marbling and silky texture.

Cut from the center (or “eye”) of the prime rib roast, Boneless Ribeye Steak has an excellent fat to meat ratio, providing a lacy intramuscular marbling that renders into the most indulgent bite of beef you’ve ever tasted.

You’ll be the star of your family reunion or neighborhood barbecue with your delicious and perfectly grilled Wagyu Boneless Ribeye!

Whether grilled or seared in a cast iron skillet, 100% Full Blood Wagyu Boneless Ribeye Steak bursts with succulent and tender beefy flavor with every bite.

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Wagyu cattle raised in the USA

Raised in the USA

Home grown, Heaven sent

All natural Wagyu meat

All Natural

No Additives, No Preservatives

No growth hormones used in our animals

No Hormones

Quality takes time

Our animals are grown at normal rates

No Subtherapeutic Antibiotics

Pure meat, no funny business

FREQUENTLY ASKED QUESTIONS

  • What is Wagyu Boneless Ribeye?

    100% Full Blood Wagyu Boneless Ribeye Steak, also known as a Scotch fillet, Spencer, Delmonico, Beauty, or Sarket steak, is a king among beef cuts with its extra juicy umami flavor, spectacular marbling, and silky texture. Cut from the center (or “eye”) of the prime rib roast, Boneless Ribeye Steak has an excellent fat to meat ratio, providing a lacy intramuscular marbling that renders into the most indulgent bite of beef you’ve ever tasted.

  • How much does a Wagyu Boneless Ribeye cost?

    While you can expect to pay $10.00 - $20.00, per pound, for a select Black Angus Boneless Ribeye from your local supermarket, expect to pay between $70 and $120, per pound, for a Full Blood Wagyu Boneless Ribeye steak. Right now, the price of a Cross Creek Ranch 100% Full Blood Wagyu Boneless Ribeye steak hovers around $95.00 per pound and an American Wagyu Boneless Ribeye can be had for about $80.00 per pound.

  • Is Wagyu Boneless Ribeye good?

    Boneless Ribeye is widely considered to be the ultimate cut of beef due to the natural tenderness, flavor, and fat marbling. The generous marbling of the Full Blood Wagyu Boneless Ribeye steak renders at super low temperatures, suffusing the meat with explosive Umami flavor, yielding the juiciest most tender cut of beef you've ever had.

  • How do you cook Wagyu Boneless Ribeye?

    Wagyu Boneless Ribeye can be prepared using your favorite steak cooking methods: pan seared oven finished, Sous Vide, butter basted, BBQ grilled. Simple seasonings work best so you can taste the Wagyu itself, rather than your seasonings. Salt & Pepper with Garlic Powder or your favorite spice should do the trick. Due to the intense fat marbling, some care should be taken of methods like grilling that can throw off hot oils or juices!

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"This is what I've come to expect from Wagyu steak, these things blow the doors off of anything else! Can't wait to order more!"

- Jeff P.

"I was scared to try cooking Wagyu steaks for the first time, you don't want to mess it up, but between my sous vide machine and my grill, I got it done. It was amazing! I even dreamed about it last night."

- Tim L.

"Sometimes we get lucky with Prime steaks being nicely marbled, but Cross Creek Ranch Wagyu steaks always surprise us with their consistency and flavor. I'm in heaven!"

- Patti H.

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  • Full Blood Wagyu Filet Mignon

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HOW DO YOU COOK WAGYU STEAK?

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Choose Your 100% Full Blood Wagyu Bundle

  • Full Blood Wagyu Filet Mignon

    Full Blood Wagyu Filet Mignon x1

    NOW ONLY
    $49.68

    • All Natural: No Hormones, No Sub-Therapeutic Antibiotics
    • Dry Aged 21+ days
    • Easy Weeknight Dinner!
    Add to Cart

    Satisfaction Guaranteed With Every Order

  • Full Blood Wagyu Filet Mignon

    Full Blood Wagyu Filet Mignon x3

    BEST SELLER

    NOW ONLY
    $149.04

    • All Natural: No Hormones, No Sub-Therapeutic Antibiotics
    • Dry Aged 21+ days
    • Easy Weeknight Dinner!
    Out of Stock

    Satisfaction Guaranteed With Every Order

  • Full Blood Wagyu Filet Mignon

    Full Blood Wagyu Filet Mignon x2

    NOW ONLY
    $99.36

    • All Natural: No Hormones, No Sub-Therapeutic Antibiotics
    • Dry Aged 21+ days
    • Easy Weeknight Dinner!
    Out of Stock

    Satisfaction Guaranteed With Every Order

  • Full Blood Wagyu Filet Mignon

    Full Blood Wagyu Filet Mignon x1

    NOW ONLY
    $62.10

    • All Natural: No Hormones, No Sub-Therapeutic Antibiotics
    • Dry Aged 21+ days
    • Easy Weeknight Dinner!
    Add to Cart

    Satisfaction Guaranteed With Every Order

  • Full Blood Wagyu Filet Mignon

    Full Blood Wagyu Filet Mignon x3

    BEST SELLER

    NOW ONLY
    $186.30

    • All Natural: No Hormones, No Sub-Therapeutic Antibiotics
    • Dry Aged 21+ days
    • Easy Weeknight Dinner!
    Add to Cart

    Satisfaction Guaranteed With Every Order

  • Full Blood Wagyu Filet Mignon

    Full Blood Wagyu Filet Mignon x2

    NOW ONLY
    $124.20

    • All Natural: No Hormones, No Sub-Therapeutic Antibiotics
    • Dry Aged 21+ days
    • Easy Weeknight Dinner!
    Add to Cart

    Satisfaction Guaranteed With Every Order

The quiet valley where we raise our Wagyu cattle.

Cross Creek Ranch, Exceptional Meats

Nestled in the foothills of the beautiful Rocky Mountains, Cross Creek Ranch is home to the highest quality 100% Full Blooded Wagyu and authentic American Wagyu cattle in the US. At 2,300 acres, Cross Creek Ranch has the luxury of allowing our cattle 'room to roam' within a safe, stress-free environment ensuring that they get the right amount of exercise, fresh air, and rest to be at peak health. We know that happy cows are healthy cows, and happy healthy cows become amazing meat!

FREQUENTLY ASKED QUESTIONS

How do you ship my Wagyu meats?

Each shipment will arrive in a recyclable box lined with biodegradable insulated foam and packed with dry ice. Inside the box, your meat will arrive frozen or partially frozen, individually sealed, in air-tight packaging.

How quickly does my order ship?

Cross Creek Ranch Premium Meats ships orders within 24 hours of receiving order, or on a specific date if requested. Packages are shipped via 2 Day Air Monday through Wednesday with arrival days being Thursday, Friday, and Saturday. You will receive a tracking number when your package is shipped.

Is Wagyu meat "good" for you?

Traditionally, Wagyu has been known for its intramuscular fat (or "inside the muscle fat"), also known as "IMF". The fat in beef naturally contains Monounsaturated Fatty Acids (MUFA) and Saturated Fatty Acids (SFA). However, Wagyu Beef IMF contains up to 20% more MUFA than other cattle breeds. More specifically, Wagyu contains a lot of monounsaturated Omega-9 Fatty Acids, also known as "Oleic Acid".

Researchers have shown that dietary oleic acid can reduce the levels of low-density lipoprotein (LDL) blood cholesterol and possibly increase the levels of high-density lipoprotein (HDL) blood cholesterol. Those who have heart disease and stroke are commonly concerned with LDL cholesterol, which is the "bad" cholesterol. In the presence of HDL, the body can eliminate cholesterol from the blood. It absorbs cholesterol and carries it to the liver. In addition to weight loss, HDL is associated with lowered inflammation and a reduced risk of cardiovascular disease.

The fatty acids Omega-3 and Omega-6 in Wagyu Beef are also important for overall health and must be obtained through food since the human body cannot make them. Healthy dietary fats, such as omega-3 fatty acids and omega-6 fatty acids, can help to prevent illnesses like heart disease, high blood pressure, arthritis, depression, and Alzheimer's disease. In fact, Wagyu cows are considered healthier to eat than wild salmon because of their unique intramuscular fat!

Are there different kinds of Wagyu?

Definitely!

Technically, "Wagyu" means "Japanese Cow" and refers to four types of indigenous cattle native to Japan. However, when people refer to "Wagyu", they're in fact talking about the Japanese Black breed which has unsurpassed fat marbling and is often referred to as "Kuroge Washu".

According to the level of Kuroge Washu genetics and the location in which they were raised, Wagyu can be graded all the way from most auspicious to least auspicious.

  1. "Kobe Beef" and "Kobe Wagyu" are both names for the most prestigious of all Wagyu cattle. Japan's Hyogo Prefecture is home to the cows, which are reared under strict regulations and subject to growth and harvest regulations. Their genetic makeup is 100% Kuroge Washu. Kobe beef, if not imported from this little area of Japan and not documented, is not real "Kobe beef".
  2. The term "Full Blood Wagyu" refers to cattle that are genetically identical to Kobe Beef (100% genetically Kuroge Washu), but can be raised and harvested anywhere in Japan (or the world) and under less stringent regulations. Documentation of Wagyu genetic heritage is necessary for Full Blood Wagyu.
  3. Cross-bred cattle that are at least 93.75% Kuroge Washu are considered Purebred Wagyu. Cattle from these breeds are not regulated by any organization, but their meat is on par with Full Blood Wagyu. Documentation is usually not available for these cattle.
  4. The terms "American Wagyu" and "Australian Wagyu" refer to cattle raised in the United States (or Australia) with as little as 46% Kuroge Washu genetics. American Wagyu beef is known for its bold flavor and slightly more robust texture. Within these cross-bred cattle, there are grades that indicate how much Wagyu DNA they have. The number varies from "F1" (least) to "F4" (most).