Black Opal Wagyu Rib-eye Lip-off Boneless MB 4-5

The rib-eye is a classic steak lover's favorite, known for its rich beefy flavor and exceptional tenderness. This cut comes from the cow's rib primal. In a "lip-off" ribeye, this portion is removed, focusing on the central part for easier carving and more even cooking. A boneless cut adds to this convenience. Finally, a marbling score of MB4-5 indicates a high level of marbling, meaning there are fine streaks of fat running throughout the meat, ensuring a rich and satisfying eating experience.

- Grain-fed
- Marble score 4-5
- HALAL Certified
- Delivered frozen
- Luxuriously marbled
- Exceptionally tender
- A 1kg portion feeds 4 person
- From free-ranging cattle

This cut excels with high-heat methods that develop a beautiful crust while preserving the luxurious tenderness of Wagyu. Here are two options:

Pan-Searing:
1. Temper: Let the steak rest at room temperature for 30 minutes before cooking. Pat dry.
2. Preheat: Heat a heavy-bottomed pan (preferably cast-iron) over medium-high heat with a high smoke point oil (avocado or grapeseed).
3. Sear: Place the steak in the hot pan. Sear for 2-3 minutes per side for medium-rare, adjusting slightly based on thickness and desired doneness.
4. Baste (optional): During the last minute of cooking, add butter, garlic, and herbs to the pan and baste the steak for extra richness.

Reverse Sear:
1. Preheat: Set oven to 250°F (120°C).
2. Slow Roast: Place the steak on a wire rack set in a baking sheet. Roast until the internal temperature is about 10-15°F away from your desired doneness.
3. Sear: Heat a skillet with high smoke point oil over high heat. Sear the steak on all sides until a deep crust forms.

Resting & Serving
Regardless of method, tent the steak with foil and rest for 5-10 minutes before slicing. Slice against the grain for maximum tenderness.

Tips:
- Meat Thermometer: The most accurate way to gauge doneness. Aim for 120-125°F internal temperature for medium-rare.
- High Heat: Wagyu's high fat content allows it to withstand high heat cooking for a delicious crust.
- Don't Overcrowd: Cook steaks individually or in small batches for the best sear.

Rare (48-52°C): Very red center, incredibly juicy and tender. Best for those who like their beef quite rare.

Medium-Rare (54-57°C - Recommended): The most popular choice for a juicy steak with a warm, red center and a beautiful balance of tenderness and flavor. Ideal for those wanting the ultimate Wagyu experience.

Medium (60-63°C): Pink center with a firmer texture. For those who prefer their beef a bit less pink.

Medium-Well (65-68°C): Mostly brown with a slight hint of pink.

Well Done (71°C and above): Cooked through with no pink. Less juicy and tender than rarer options, especially with the higher fat content found in Wagyu.

Important Note: These are general guidelines. Cooking times can vary depending on the thickness of your steak and your cooking method. It's always best to use a meat thermometer for the most accurate doneness.

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.

Black Opal Wagyu reigns supreme in Australian Wagyu beef. This melt-in-your-mouth delicacy boasts rich, buttery flavor that guarantees an unforgettable dining experience. Sourced with verifiable provenance and a commitment to 100% quality satisfaction, Black Opal offers unmatched tenderness and a legacy of heritage, consistency, and quality. Chefs value Black Opal for exclusive access, complete transparency, and the ability to deliver an unmatched culinary experience that keeps customers coming back for more.