Jac Wagyu Rib-eye Lip off/Cube Roll MB 3+

Jac Wagyu Rib-eye Lip off/Cube Roll MB3+ removes the "lip" (spinalis dorsi), a prized and tender section, to concentrate on the core of the ribeye known for its rich beef flavor. While you miss out on some of the "lip's" exceptional tenderness, the Wagyu breed steps in with its legendary marbling. This marbling score of MB3+ indicates a moderate level of fat within the muscle, ensuring the steak is still incredibly flavorful and delivers a noticeable tenderness boost compared to regular beef. You get the best of both worlds: a classic cut with the luxurious tenderness Wagyu is famous for.

- 100% HGP-Free Wagyu
- Marble score 3+
- No Hormones
- Antibiotic Free
- Australian Grown & Made
- Carbon Neutral
- 100% Nautral
- Certified Humane
- Luxuriously marbled
- Exceptionally tender

Important Notes:
- High Heat and Quick Cooking: This Wagyu cut benefits from high-heat methods for a beautiful sear without overcooking the interior.
- Don't Overcook: Ribeye is best cooked to medium-rare or medium for maximum tenderness and juiciness.

Pan-Searing:
1. Heat a heavy-bottomed skillet (cast iron is ideal) or grill pan over high heat.
2. Sear the ribeye for 2-3 minutes per side for a deep brown crust.
3. Reduce heat to medium and cook for a further 2-4 minutes per side, depending on thickness and desired doneness.

Grilling:
1. Preheat grill to medium-high heat.
2. Grill the ribeye for 3-5 minutes per side for a lovely char.
3. Move the steak to indirect heat and close the grill lid. Continue cooking until desired doneness.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye on a wire rack on a baking sheet until about 10-15 degrees below your final desired temperature.
3. Heat a skillet or grill pan to very high heat. Sear for 1-2 minutes per side to get a beautiful crust.

Tips:
- Thermometer is Your Friend: A meat thermometer is crucial for Wagyu. Aim for medium-rare (54-57°C/130-135°F) or medium (60-63°C/140-145°F)
- Resting Is Essential: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut against the grain for the most tender bites.

Rare (48-52°C / 120-125°F): Soft texture, very red center. For those who enjoy Wagyu's melt-in-the-mouth richness.

Medium-Rare (54-57°C / 130-135°F): Highly recommended for Wagyu. The perfect balance of tenderness, juiciness, and the buttery flavor Wagyu is known for. Center is bright pink and warm.

Medium (60-63°C / 140-145°F): Slightly firmer texture, light pink center. Still tender and flavorful, but some of the luxurious melt-in-the-mouth feel may be diminished.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center, noticeably firmer. Not generally recommended for Wagyu unless you truly prefer your steak more cooked through.

Well-Done (Above 68°C / 155°F): Not recommended for Wagyu. The high-fat content can lead to a tough and dry texture at this temperature

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Jac Wagyu embodies the rich tradition of Australian cattle farming. This fourth-generation family operation thrives in the heart of beef country, the pristine Bingara region of north-western New South Wales. Their dedication to quality is evident in their lush properties spanning 2,500 hectares within the fertile Gwydir Valley. Through years of experience, their tried and tested methods ensure the consistent production of premium Wagyu beef. This passion is deeply rooted – Jac Wagyu's diverse production includes Wagyu F1 and full-blood Wagyu. With a commitment to quality, they utilize 14 Wagyu Full Blood bulls to service their impressive herd of 500+ cows, with calving taking place primarily in Spring months.