Black Opal Wagyu Rib-eye Lip-off Boneless MB 6-7

The Black Wagyu Rib-eye Lip-off Boneless is one of the most sought-after cuts of beef due to its incredible tenderness and rich, beefy flavor. It's taken from the rib primal of the cow. While the entire ribeye is delicious, the "lip," or spinalis dorsi, is a particularly marbled and tender muscle along the outer edge. In a "lip-off" boneless ribeye, this portion has been removed, allowing for easier carving and more even cooking of the central, most desirable part of the ribeye steak.

Black Opal's cattle are raised on Victoria and Tasmania’s pristine pastures before a meticulous 380-day grain-finishing program. This results in an MB score of 6-7, indicating exceptional marbling without being overly rich. This perfect balance results to a luxuriously tender meat infused with a deep, buttery flavor.

- Grain-fed
- Marble score 6-7
- HALAL Certified
- Delivered frozen
- Luxuriously marbled
- Exceptionally tender
- A 1kg portion feeds 4 person
- From free-ranging cattle

This luxurious cut is best cooked with high-heat methods to create a beautiful sear while keeping the interior incredibly juicy. Here are two options for achieving restaurant-quality results:

Pan-Searing:
1. Preheat: Heat a cast iron skillet over high heat for at least 5 minutes. This ensures a good sear upon contact.
2. Season and Sear: Pat the Wagyu ribeye dry and season generously with salt and pepper. Sear the steak for 2-3 minutes per side for a medium-rare doneness.
3. Resting is Crucial: Once seared, transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute for a more flavorful and tender eating experience.

Reverse Sear (Oven Finish):
1. Low and Slow: Preheat oven to 200°C (400°F). Season the Wagyu ribeye and place it on a baking sheet with a wire rack (to allow air circulation). Roast for 20-25 minutes, or until it reaches an internal temperature of 50°C (122°F) for medium-rare.
2. Sear for Finish: Once pre-cooked, remove the steak from the oven and increase the oven temperature to 260°C (500°F). Heat a cast iron skillet over high heat. Sear the steak for 1-2 minutes per side to create a beautiful crust.

Tips:
- Use a meat thermometer to ensure perfect doneness. Medium-rare is recommended to maximize the flavor and texture of Wagyu beef.
- Due to the high fat content, avoid overcrowding the pan while searing. This can lead to uneven cooking and prevent a proper sear.
- Basting with melted butter during the sear can add extra richness, but is not necessary.

Rare (48-52°C): Very red and cool in the 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.

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.

This luxurious cut is best cooked with high-heat methods to create a beautiful sear while keeping the interior incredibly juicy. Here are two options for achieving restaurant-quality results:

Pan-Searing:
1. Preheat: Heat a cast iron skillet over high heat for at least 5 minutes. This ensures a good sear upon contact.
2. Season and Sear: Pat the Wagyu ribeye dry and season generously with salt and pepper. Sear the steak for 2-3 minutes per side for a medium-rare doneness.
3. Resting is Crucial: Once seared, transfer the steak to a cutting board, tent it loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute for a more flavorful and tender eating experience.

Reverse Sear (Oven Finish):
1. Low and Slow: Preheat oven to 200°C (400°F). Season the Wagyu ribeye and place it on a baking sheet with a wire rack (to allow air circulation). Roast for 20-25 minutes, or until it reaches an internal temperature of 50°C (122°F) for medium-rare.
2. Sear for Finish: Once pre-cooked, remove the steak from the oven and increase the oven temperature to 260°C (500°F). Heat a cast iron skillet over high heat. Sear the steak for 1-2 minutes per side to create a beautiful crust.

Tips:
- Use a meat thermometer to ensure perfect doneness. Medium-rare is recommended to maximize the flavor and texture of Wagyu beef.
- Due to the high fat content, avoid overcrowding the pan while searing. This can lead to uneven cooking and prevent a proper sear.
- Basting with melted butter during the sear can add extra richness, but is not necessary.