Full Blood Wagyu Ribeye

Real Meat. Ranch Direct. The defining cut of the Full Blood Wagyu program. 100 percent Wagyu genetics, BMS 9 to 11, cut boneless to a 1.5 inch spec. This is what Wagyu is supposed to look like.

Cut Story

The boneless ribeye on a Full Blood Wagyu animal is the cut that most people picture when they hear the word Wagyu. White, almost lacy marbling running through deep red muscle. The cut comes from the same rib primal as the bone-in version (6th through 12th rib), with the bone removed and the cap (spinalis dorsi) intact. The spinalis on a Full Blood Wagyu carcass is dramatically more marbled than on any other cattle breed. It is the most prized section of the steak and the reason a lot of chefs cut the cap off and serve it separately.

We do not separate the cap. We serve the ribeye whole, cut to 1.5 inches, so you can see the muscle structure (eye, complexus, spinalis) and taste each section. The Wagyu fat starts rendering at body temperature, which is unusual in any cattle breed. By the time it hits your pan, the fat is already softening. That is what makes Full Blood Wagyu cook faster than commodity or cross-bred beef, and why the pull temperatures are lower.

Born and finished on our ranch. Lineage-registered. Allocation only. The lot code traces to a specific harvest.

Marbling and Grading

Target BMS: 9 to 11 on the Japanese scale. USDA grade equivalent: high Prime (USDA does not differentiate at the top of the scale). Color: lighter red with extensive white marbling. Ribeye area: 11 to 13 square inches (smaller than F1 cross because Full Blood Wagyu animals are smaller-framed).

How It Ships

Vacuum-sealed within four hours of butcher. Flash-frozen at minus 30 F. Packed in an insulated cooler with gel packs sized to your zip code. Ships from Colorado City, Arizona. Overnight preferred for this cut.

Suggested Cooking Method

Hot pan, hot fast. Cast iron at high heat, no added fat (the steak releases enough of its own). Sear 90 seconds per side. The cut is rich enough that 2 to 3 minutes per side is too long. Pull at 120 to 125 for medium-rare. Rest 5 to 7 minutes. See [INSERT BLOG LINK: Cooking Full Blood Wagyu at Home].

Cut Specs

What’s Different About Circle 7

The Full Blood Wagyu market in the U.S. is dominated by a small number of large producers selling to wholesalers, who sell to boutique brands, who put their own labels on the box. Ours is direct. We breed the animal. We finish the animal. We ship the cut. The lineage certificate that ships with your order is our paperwork, not a wholesaler’s. The differentiation is structural, not marketing.

Customer FAQs

Q: How small should my portions be? A: 4 to 6 ounces per person of cooked Full Blood Wagyu is plenty because of the richness. A 1.2 lb ribeye comfortably feeds 2 to 3 people.

Q: Do I need to add oil to the pan? A: No. The Wagyu fat starts rendering immediately on contact with the hot pan. Adding oil makes the sear less clean.

Q: How is this different from your F1 Wagyu Cross Ribeye? A: The Full Blood is 100 percent Wagyu genetics with significantly more marbling. The F1 Cross is 50 percent Wagyu and 50 percent Angus, producing a steak with more conventional beefy character and significant marbling but not the extreme intramuscular fat of the Full Blood.

Q: Can I cook it on a grill? A: You can, but cast iron is the better tool. Grilling drops too much of the rendering fat through the grates.

Q: How will it arrive? A: Frozen solid, vacuum-sealed, packed in an insulated cooler with gel packs. Overnight in most cases.

Q: How long can I keep it frozen? A: 12 months at zero F for best quality.

Pairing Recommendations

Pair with our Full Blood Wagyu Strip for a tasting plate. Keep sides minimal: flake salt, fresh wasabi, a wedge of lemon.

Storage Instructions

Keep frozen at zero F until ready to use. Thaw in the refrigerator 18 to 24 hours before cooking. Once thawed, cook within 3 days.

Related

• Story: Our Full Blood Wagyu Program
• Blog: Cooking Full Blood Wagyu at Home
• Product: Full Blood Wagyu Tomahawk
• Product: F1 Wagyu Cross Bone-In Ribeye

Image Specs

• Hero: 2400x1600, raw ribeye top-down on dark slate
• Beauty: 1600x1600, three-quarter angle, spinalis cap and eye visible
• Cooked: 2400x1600, sliced through the middle, plated with flake salt
• Package shot: 1200x1200, vacuum-sealed pack with Circle 7 label
• Cut diagram: 1600x1200, rib primal with cap, eye, complexus labeled

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