American Wagyu Boneless Ribeye Steak
Unrivaled Marbling, Supreme Taste. Sourced from our Colorado ranch at 8,000 ft elevation, our American Wagyu is half‑Angus, half‑Japanese Kuroge Washu—raising the bar on tenderness and flavor. Meticulously fed grass, alfalfa, fermented grains, and sorghum, each cut develops rich marbling that sears beautifully, rendering a buttery, umami‑packed experience rivaling the top names in Wagyu.
Marbling: Our American Wagyu scores BMS 7 to 10. USDA Prime, the top USDA grade, starts at about BMS 5.
Ethics & Traceability, Farm to Table: Raised antibiotic‑ and hormone‑free, stress‑managed, and hand‑selected. We believe traceability starts on our ranch—transparency your family can taste.
🍳 Chef’s Tips & Pairings
- Bring to room temperature, then sear 2–3 minutes per side on high heat.
- Target 130–135 °F for medium‑rare; rest 5–10 minutes before slicing.
- Pair with a bold Cabernet Sauvignon or aged bourbon complements the steak’s rich, nutty finish.
Perfect For
Luxury dinners, celebratory feasts, or a refined gift to delight any gourmet enthusiast. We offer elegant packaging options, add a personalized note at checkout.
Why Cross Creek Ranch? We blend Japanese heritage, high-altitude rearing, and a finish on grain grown on our family's fields in New Mexico to deliver a melt-in-your-mouth Wagyu experience without the hype, just pure flavor and ranch integrity.
Cut: Rib (ribeye).
Raised on our family ranch high in the Colorado Rockies near Hesperus and shipped flash-frozen across the continental U.S. See our full ranch-to-plate story.
Shipping: the minimum order is $100. Orders from $100 to $199.99 ship for a flat $49, and orders of $200 or more ship free. Every order ships frozen in an insulated box Monday through Wednesday and arrives two days later. Orders placed after 9 a.m. Mountain time on Wednesday ship the following Monday.