Our top-shelf, award-winning ribeye is a favorite choice among Michelin chefs.
Raised on some of the nation's richest pastures and grain-fed for 400+ days in the world-class Grassdale Feedlot, Master Selection is a culinary masterpiece. The unique blend of rare genetics and Japanese-style feeding methods results in exceptional marbling, offering a succulent and buttery delight used in Michelin restaurants worldwide.
(1) frozen ribeye steak, about 16oz and 1" thick
• Serving Size: about 2 people
• Texture: Extra fatty, incredibly luscious and buttery, perfect for those who find A5 japanese wagyu too rich.
• Flavor: well-balanced with subtle to moderate beefy taste
• Easy Cooking: use the same cooking techniques as those for USDA prime steaks, pan-fry or grill to medium-rare. detailed cooking instructions below.
• Cut, vacuum-sealed, and handled in a USDA-approved facility
• Ships frozen with ice packs and temperature control. Thawing is natural during transit.
• Thawing and detailed cooking instructions are at the bottom of the page. Please follow safe-handling instructions.
• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.
• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.
MASTER SELECTION WAGYU
Master Selection Wagyu
Award-Winning Purebred Wagyu • Certified F4 Purebred Wagyu • Grain-fed for a minimum of 400+ days • 100% MSA graded • AUS MEAT marble scored • Free of added hormones • Halal certified • Premium marble scores: 9+, 8/9, and 6/7
Master Selection beef originates from the renowned Darling Downs region in Queensland, Australia. Celebrated as one of the country's foremost farming areas, it boasts a landscape characterized by rolling pastures, winding creeks, fields of crops, and herds of cattle.
By merging the finest aspects of Australia's pristine environment with world-class genetics, livestock expertise, and feed lot acumen, this program consistently yields some of the most exceptional marbling seen in Australia.
Feed Ration White grains, vegetable based proteins, and cereal based roughage. The program follows three feed cycles: the induction cycles, grower diet, and finisher diet.
FULLBLOOD VS CROSSED WAGYU Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
CROSSED WAGYU GENETICS - higher F numbers = more wagyu DNA - most are F1 and F4 are the rarest Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
WAGYU DIET INFLUENCES BEEF FLAVOR - Grain Diet: mild beef flavor - Grain & Grass Diet: medium beefiness - Grass Diet: strong beef flavor Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
MARBLING & TEXTURES Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category.
Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist. Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture. The highest BMS scores will be slightly leaner than the melt-in-your-mouth A5 Japanese Wagyu.
WAGYU BRANDS Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.
Method: Pan-Sear or Grill
Wagyu is easier to cook than USDA Prime because prime steaks dry out past medium rare. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery. The higher the marbling score, the easier it is to cook since the steak will be tender at more doneness levels. Wagyu fat naturally cooks the steak in its fat and keeps the steak buttery.
This cut has one of the highest marbling scores, meaning the steak will still be delicious rare, medium rare, or medium. Use the same cooking methods as USDA prime and aim for medium-rare.
THAWING, PREP, & COOKING TIPS
Prep • Safely thaw your frozen steaks in the refrigerator 24 hours before cooking. • Allow the steaks to come up to room temperature right before cooking. • Follow safe handling instructions when preparing food.
Seasoning • Add a light coat of salt before cooking. • Optional: base with butter and garlic. • Best: if you have A5 wagyu, brush the leftover fat in the pan after cooking over your other steaks for a velvety mouthfeel.
Ideal Serving Temperature • Medium-rare | 130°-135° after resting
Tips • Steaks will continue to cook as you take them off the heat. • You can always re-cook the steak in the pan if it's too rare after cutting. • Rest your steaks for 10-15 minutes after cooking, so the juices don't flow out while cutting.
COOKING VIDEO #1
COOKING VIDEO #2
Steak Doneness Hack
Learn how to tell if a steak is done cooking with the finger test in the video above.
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